Tuesday, February 8, 2011

Ooh La La! Breakfast

Ooh La La! Breakfast

8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (16 ounce) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
1/2 cup fresh orange juice
1 bottle champagne
Peach Schnapps

Beat together the cream cheese and 1 teaspoon vanilla extract until fluffy; stir in nuts and set aside.

Cut bread into 10 to 12 (1 1/2-inch) slices. Cut a pocket in the top of each. Fill each with 1 1/2 teaspoons of the cheese mixture. Beat together eggs, whipping cream, the 1/2 teaspoon vanilla extract and the nutmeg. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are brown. Keep slices warm in oven.

Heat together the preserves and juice, drizzle over hot French bread. Serve with bacon and Peach Champagne Cocktails.

Peach Champagne Cocktails: Put 2 tablespoons peach Schnapps into a fluted glass, then fill with champagne.

Billie C.

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