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Shanna's Stuffed Toast with Apricot Glaze

1 package (8 oz.) cream cheese
1 small can crushed pineapple
1/4 chopped pecans
1 teaspoon almond extract
2 tablespoons apricot preserves


Batter

6 eggs
1 cup whole milk
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla extract
French bread
Butter


Glaze

1/2 jar apricot preserves
1/4 cup orange juice



For filling, mix together until cream cheese is smooth.

For batter, beat ingredients together until one color.

Cut French bread into 1-inch slices (should make 15 or 16 slices).

Cut pocket in equal slices and stuff with one heaping tablespoon of cream cheese mixture.

Soak bread in batter for about 3 minutes and fry in butter in skillet until light brown on both sides.

Bake in 350 degree oven for 10 minutes.

For glaze: Let mixture boil until thick.

Pour glaze over toast before serving.

Only God helps the badly dressed.

- Spanish proverb