Stuffed French Toast

From the Crystal River Inn B&B, in San Marcos, Texas....divine!

• Ready In: 25 mins
• Serves: 10

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.