1 (8 oz.) cream cheese (softened)
1 tsp. vanilla
1/2 c. chopped walnuts or pecans
1 (16 oz.) loaf 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 the cream cheese and 1 teaspoon vanilla until fluffy, stir in nuts; set aside.

Cut bread into ten to twelve 1 1/2 inch slices; cut a pocket in the top of each. Fill each with 1 1/2 teaspoons of the cheese mixture.

Beat together the eggs, whipping cream and the remaining 1/2 teaspoon of vanilla and the nutmeg. Using tongs, dip each filled slice of bread in the egg and cream mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are golden brown. To keep slices hot for serving, place them on a baking sheet in a warm oven.

Meanwhile, heat the preserves and orange juice. To serve, drizzle the apricot mixture over hot French toast. Makes ten to twelve slices.