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Stuffed French Toast
Stuffed French Toast Dairy
Makes 6 servings, 2 slices each.


1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped walnuts
1 loaf sourdough bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Oil for frying
1 (12 oz.) jar apricot preserves
1/2 cup orange juice


In the bowl of an electric mixer combine the cream cheese and 1 teaspoon vanilla until fluffy and beat until combine. Stir in nuts. Cut bread into 10 to 12 (1 1/2″) slices and cut a pocket in top of each slice. In another bowl combine the eggs, cream, 1/2 teaspoon vanilla and nutmeg. Set aside. In each pocket, place 1 teaspoon of cream cheese mixture. Dip bread slices in egg mixture. Heat oil in pan. Cook bread on both sides until golden brown. Keep warm on baking sheet in oven. In a saucepan combine the reserves and orange juice. Heat until warm, stirring to combine. To serve, drizzle the sauce over French toast.