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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From the Crystal River Inn B&B, in San Marcos, Texas....divine! Ingredients:
1 loaf french bread (16 oz.) |
1 (8 ounce) package cream cheese, softened (i use light) |
1/4 cup crushed pineapple, drained |
1/2 cup pecans, chopped |
4 eggs |
1 cup whipping cream |
1/2 teaspoon vanilla |
1 teaspoon ground nutmeg |
1/2 cup orange juice |
1 1/2 cups apricot preserves |
Directions:
1. Spray griddle with cooking spray.
2. Beat the cream cheese and pineapple together.
3. Stir in the nuts, and set aside.
4. Slice the bread into 1 1/2 slices.
5. You should have at least 10 slices.
6. Cut a pocket in the top of each slice.
7. Fill each pocket with 1 1/2 tablespoons of the cheese mixture.
8. Beat together the eggs, whipped cream, vanilla and nutmeg.
9. Using tongs, dip the bread slices in the egg mixture, (being careful not to squeeze out the good stuff!) Cook on the griddle until both sides are golden brown.
10. Meanwhile, heat the preserves and orange juice in a small saucepan, over low heat.
11. To serve, drizzle the apricot mixture over the hot french toast.
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