Stuffed French Toast With Apricot Glaze

Stuffed French Toast With Apricot Glaze

1 8oz cream cheese; softened
1 teaspoon almond extract
1/2 cup almonds; slivered
1 loaf unsliced sour dough bread
4 each egg
1/2 cup half and half
1/2 cup milk
3/4 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12 oz jar apricot jam
1 16 oz can apricots

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.

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