Bonner Garden Bed & Breakfast

1 loaf pan francis or French bread
8 oz cream cheese
1/2 cup chopped pecans
4 eggs
1 tsp nutmeg
1/2 cup chopped pecans
1/2 pint whipping cream
1/2 tsp vanilla
1 tsp sugar
orange juice (1/2 cup or less)
apricot preserves (1/2 cup)
kiwi, strawberries, bananas, mint
confectioner's sugar

Cut bread in slices 1 1/4 to 1 1/2 inch thick. Cut through the crust sideways in order to create a pocket. Mix cream cheese and pecans (soften cream cheese in microwave first). Use tablespoons of this mixture per slice (you can add crushed pineapple as well). Dip lightly in batter consisting of whipped eggs, nutmeg, sugar, vanilla and cream. Brown on greased griddle or frying pan. Drizzle topping consisting of orange juice and apricot over toast. Cut up kiwi, strawberries and bananas and place around toast. Put sprigs of mint on the plate and sprinkle with powdered sugar.

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