Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small bowl, combine the cream cheese and the almond extract until fluffy. Stir in the nuts. Cut the bread into 3/4 inch slices, then make a cut (about 2 inches) on the bottom of each piece of bread. It needs to be large enough to create a pocket that will hold about one teaspoon of the cream cheese mixture. Stuff in the cream cheese mixture. Beat together the eggs , half and half, milk, vanilla, and cinnamon. Dip the stuffed bread into the egg mixture and allow it to get thoroughly moist but not heavily soaked. Cook the bread on lightly greased griddle until golden. Heat the preserves, slice the apricots into thirds and add to the preserves with the nutmeg. Drizzle over the cooked toast. Recipe by: Lisa Posted to MC-Recipe Digest by MeLizaJane on Apr 30, 1998
