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

Beat cream cheese and 1/2 the vanilla until fluffy. Stir in nuts and set aside.

Cut bread into 10 to 12 (1 1/2 inch) slices. Cut pocket in each. Fill with 1 1/2 tablespoons of cheese mixture.

Beat together eggs, cream and remaining 1/2 teaspoon vanilla and nutmeg. Using tongs, dip the stuffed bread in egg mixture, being careful not to squeeze out the filling. Cook or grill on lightly greased griddle until both sides are brown. Keep warm in oven.

Meanwhile heat preserves and juice. To serve drizzle over preserves over top of stuffed slices.