How about a wonderful recipe for a weekend brunch? I cut the recipe in half for my hubby and I when we don't have guests.

Stuffed French Toast

1 8-ounce package Neufchatel cream cheese, softened
1 cup apricot jam
1 teaspoon vanilla
1/2 cup finely chopped pecans
1 16-ounce loaf sweet French bread
4 eggs
1 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/2 cup orange juice

In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1 teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 1/2-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1 1/2 tablespoons of the cheese mixture.

Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture is a smooth syrup.

Beat together eggs, whipping cream, cinnamon and the 1/2 teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300 degree oven while cooking remaining slices.

To serve, drizzle warm syrup over the hot French toast.
Serves 5 or 6

Tip: For lower fat use 1 cup refrigerated egg product in place of whole eggs and 1% milk instead of whipping cream.

Yeah and cut off what? How many, maybe 20 calores. HEY, phooey just go for it...This recipe is too delightful to worry about a few extra calories...Munch a bunch and enjoy!!! What a great recipe! Serve this french toast with a big cup of Di's hot chocolate recipe, to die for...

You are right chatty... when you are going to indulge, indulge!! Have a great weekend