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Stuffed French Toast
Beat cream cheese and vanilla until fluffy. Stir in nuts; set aside. Cut bread into ten or twelve 1-1/2 inch slices. Cut pocket in top of each. Fill each with 1-1/2 tablespoons cheese mixture. Beat eggs, whipping cream, 1/2 teaspoon vanilla and nutmeg. Lay stuffed bread in single layer in baking pan. Pour egg mixture over bread and let mixture soak into bread. Cook on a lightly greased griddle until both sides are golden brown. To keep cooked slices hot for serving, place in a warm oven. Heat together juice and preserves. Drizzle over French toast.
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