Stuffed French Toast

8 ounces of cream cheese, softened
1 1/2 cups of apricot preserves
1 cup of milk
1/2 cup of orange juice
1/2 cup of chopped walnuts
4 eggs
1 teaspoon vanilla
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1 loaf of bread (I like either egg bread or french bread)

Mix the cream cheese, 1 teaspoon of vanilla and walnuts in a bowl. In a seperate bowl, beat the eggs, milk, 1/2 teaspoon or vanilla and nutmeg.

Cut the bread into 3/4 inch slices. Spread half of the bread slices with the cream cheese mixture. Place the other slices of bread on top. Dip the "sandwiches" in the egg mixture and place on a baking sheet. Bake at 375 degrees fro 10-12 minutes.

Mix the apricot preserves and orange juick together. Drizzle over the french toast and serve immediately.