1 (8 oz.) softened cream cheese
1 tsp. vanilla
1/2 c. chopped walnuts
1 (16 oz.) loaf French bread
4 eggs
1 c. whipping cream
1/2 tsp. each of vanilla and ground nutmeg
1 (12 oz.) jar apricot preserves
1/2 c. orange juice

Beat together cream cheese and vanilla until fluffy. Stir in nuts. Set aside. Cut bread into 10 to 12 (1 1/2 inch) slices. Cut a pocket in top of each. Fill with 1 1/2 tablespoons cream mixture. Beat eggs and whipping cream with 1/2 teaspoon vanilla and nutmeg. Using tongs, dip filled bread slices in egg. Cook on greased griddle on both sides. Keep warm in oven. Heat preserves and orange juice for syrup.