In a bowl mix cream cheese, vanilla and pecans. Set aside.
Cut bread into 2 inch slices. Take each slice and cut a “pocket” in the top of each slice. Fill the pocket with 2 tablespoons of the cream cheese mixture and press the pocket closed.
In another bowl beat the eggs until fluffy. Blend in the cream and nutmeg. Take the stuffed bread and dip both sides in the egg mixture.
Melt 3 tablespoons butter in a frying pan and cook the stuffed bread slices until golden brown on both sides.
Meanwhile, combine the pear preserves and orange juice in a small saucepan and heat thoroughly. Drizzle over the hot French toast and serve.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 227 (59%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 65.6mg||20 %|
|Sodium 205.5mg||7 %|
|Potassium 237.6mg||6 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 35.3g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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