Saturday Morning Breakfast

STUFFED FRENCH TOAST
Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 6

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices.
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.