1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla
1/2 c. chopped walnuts
1 loaf French bread
4 eggs
1 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. ground nutmeg
1 (12 oz.) jar (1 1/2 c.) apricot preserves
1/2 c. orange juice

Beat cream cheese and vanilla until fluffy. Stir in nuts; set aside. Cut bread into 10-12 (1 1/2-inch) slices; cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of the cheese mixture.

Beat together eggs, whipping cream, the remaining 1/2 teaspoon vanilla, and nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling.

Cook on a lightly greased griddle until both sides are golden brown. To keep cooked slices hot, place them on a baking sheet in a warm oven.

Meanwhile, heat together the preserves and orange juice. To serve, drizzle the apricot mixture over hot French toast.