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Granny's Cheese French Toast

Loaf French bread, about 5 inches across; day old (fresh is too hard to slice) 
8 oz. Ricotta (may be regular, low fat or no fat) 
8 oz. Cream Cheese (may be regular, low fat or no fat) 
1/4 cup Apricot Preserves 
1/4 cup ground walnuts or pecans 
1/2 tsp. each maple flavoring and rum flavoring 
Eggs 
Milk
Put the ricotta and cream cheese in a mixer and beat until mixed together. Add the preserves; then the nuts; finally add the flavorings. Beat. Put aside or refrigerate in covered container. Slice off ends of bread at a diagonal to expose more bread. Slice the rest of the bread 1-1/2 inches wide at a diagonal. use two slices of bread per person. When all the bread is sliced, take a smaller knife and make a slit in the middle of each slice being careful not to cut to the bottom or too far down the sides. You want to make a pocket. Make pockets in all the slices you need. Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket. In a shallow bowl, make a dipping mixture of one egg per person plus 1/4 cup milk per person. Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture. Heat a griddle. Spread butter on the griddle and melt. Do not burn. Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden. The pieces fry quickly.

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