1 loaf French bread, cut into 8 very thick slices
8 ounces cream cheese
1/2 cup pecans
1 cup whipping cream
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 (12 ounce) jar apricot preserves
1/2 cup orange juice
Make a pocket in bread slices by slicing again, but not all the way through.
Mix the cream cheese with the pecans and a couple tablespoons of the confectioners’ sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in a mixture of whipping cream, eggs, nutmeg and vanilla extract. Grill on hot griddle and serve with Apricot Sauce.
Apricot Sauce: Mix apricot preserves with orange juice over low heat.