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

Beat together cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts, set aside. Cut bread into ten-twelve 1 1/2 inch slices; cut a pocket in the top of each. Fill each with 1 1/2 tablespoons of cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 teaspoon vanilla and the nutmeg. Using tongs, dip the filled bread slices in egg mixture, being careful not to squeeze out the filling. Cook on lightly greased griddle until both sides are golden brown. Meanwhile, heat together preserves and juice, drizzle over hot toast.