Stuffed French Toast
1 package (8 oz.) cream Cheese, softened
1 ½ tsp. vanilla extract, divided
½ cup finely chopped walnuts
1 loaf French Bread sliced (1 inch thick)
1 cup heavy cream
½ teaspoon ground nutmeg
Suggested Fruit Toppings
1 jar of your favorite WV Fruit and Berry Preserves, heated.
Or 1 jar of Peach Preserves/ ½ cup orange juice mixed and heated (our favorite).
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut a pocket in the top of each slice of bread. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet. Bake at 300 degrees for 20 minutes. Place on plate, top with topping and serve.