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Stuffed French Toast


16 slices Pepperidge Farm white sturdy bread
1/2 cup walnuts chopped
1 cup 1/2 and 1/2
3 eggs
1 8-ounce package Philadelphia Brand Whipped Cream Cheese
1/4 tsp nutmeg
1 tsp powdered vanilla
1 tsp vanilla extract
1 18-ounce jar Sumckers apricot jam
1/2 cup orange juice
Combine whipped cream cheese, powdered vanilla and chopped walnuts. Spread on eight slices of bread making eight sandwiches. Cover with wax paper and refrigerate overnight. When ready ro fry, dip sandwiches in mixture of beaten eggs, 1/2 and 1/2, nutmeg and vanilla. Grill on hot grill using non-stick vegetable spray.
Sauce: Heat apricot jam with orange juice. Bring to boil and stir until until sauce is well mixed. Keep warm on hot plate. Serve toast with hot sauce and variety of fruit. We use bananas and seasonal fresh fruit such as strawberries, blueberries, or raspberries.
Serves 8.