Perfect for that energy boost in the morning, with cream cheese and pecans.
1 8 oz. pkg. cream cheese, softened 1/4 C. crushed pineapple 1/2 C. chopped pecans, toasted 1 loaf (16oz.) French bread 4 large eggs 1 C. whipping cream 1/2 tsp. vanilla extract 1 tsp. ground ginger 1 jar (12oz.) apricot preserves 1/2 C. 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" 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. Yield: 6 servings.