Stuffed Apricot French Toast
1 pkg (8 oz) cream cheese, softened
1/4 cup crushed pineapple
1/2 cup chopped pecans, toasted
1 loaf (16 oz) French bread
4 large eggs
1 cup whipping cream
1/2 tsp vanilla extract
1 tsp ground ginger
1 jar (12 oz) apricot preserves
1/2 cup orange juice
Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2″ thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast. Serves 6.
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