stuffed french toast

You'll Need

• 1 pkg (8oz) cream cheese, softened
• 1/4 cup crushed pineapple
• 1/2 cup chopped pecans, toasted
• 1 loaf (16oz) French bread
• 4 large eggs
• 1 cup whipping cream
• 1/2 tsp vanilla extract
• 1 tsp ground ginger
• 1 jar (12oz) apricot preserves
• 1/2 cup orange juice

 Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2-inch thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast