Stuffed Apricot French Toast - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1 1/2 tsp. vanilla, divided
1/2 c. finely chopped walnuts
1 loaf French bread
4 eggs
1 c. heavy cream
1/2 tsp. nutmeg
1 jar apricot preserves
1/2 c. orange juice

Preparation

Use microwavable roasting rack or cookie sheet and spray lightly with nonstick cooking spray.
Wash and slice unpeeled potatoes as thin as possible, 1/8-inch or less.
Russet or new potatoes work well.
Only slice what will fit on one cooking tray, usually one medium-sized potato.
Place slices of potato on sheet in a single layer.
Leave plain or sprinkle with any seasoning like salt-free Mrs. Dash, Lawry's seasoned lite salt, granulated garlic or powder, granulated onion or powder, or mix your own.
Cook 8 to 10 minutes on High (100% power), uncovered, until the potatoes turn light brown.
Rotate the cooking tray once if the potatoes are cooking unevenly.
More time may be required if they are wet or if a larger cooking tray is used.
Cool after cooking and store in Ziploc bags.
Will keep well 2 to 3 weeks or more.