In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts. Set aside. Cut bread into 1 1/2" thick slices. Cut a pocket in the top of each slice. 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 the filling. Cook on a lightly greased griddle until golden brown on both sides. Place on an ungreased baking sheet. Bake at 300 F. for 20 minutes. Meanwhile combine preserve and orange juice in a small saucepan. Heat through. Drizzle over hot French toast. MC formatting by email@example.com Recipe by: Taste of Home, Oct/Nov 93, p. 26 Posted to MC-Recipe Digest V1 #497 by Roberta Banghart
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 336 (63%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 580.3mg||179 %|
|Sodium 289.1mg||10 %|
|Potassium 346.5mg||9 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.4g|
|Protein 20.4g||29 %|
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Calories per serving: 533
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