STUFFED FRENCH TOAST Name: Brandi Thomas Base: Shaw AFB Recipe: STUFFED FRENCH TOAST 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla 1/2 c. walnuts or pecans 1 loaf white bread 4 eggs 1/2 c. whipping cream 1/2 tsp. vanilla 1/2 tsp. nutmeg 1 (12 oz.) jar apricot preserves or seedless raspberry jam 1/2 c. orange juice Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used. Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven. Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.