APRICOT STUFFED FRENCH TOAST with ORANGE SYRUP: makes 16 servings (two pieces of toast per serving.)

4 1 lb  loaves of crusty French bread

6 oz. cream cheese, softened

1/3 cup part skim milk Ricotta cheese

1/3 cup apricot preserves

½ cup chopped dried apricots

5 eggs

1¼ cups milk

½ tsp. vanilla

¼ tsp. ground cinnamon

Dash ground nutmeg

2 Tbsp. Butter or margarine

Orange Syrup

 Cut the French bread into diagonal slices about ½ -inch thick.   In a small mixing bowl beat together the softened cream cheese, ricotta cheese, dried apricots and apricot preserves. Spoon about 1 Tbsp. of the cheese mixture into each pocket. (The stuffed bread slices may be prepared the day before serving and refrigerated overnight in a tightly sealed plastic bag.)

In a mixing bowl beat the eggs, milk, vanilla, cinnamon, and nutmeg until combined. Melt the butter on a preheated, 350° F. griddle. Dip the stuffed bread slices into egg mixture and cook until golden brown, turning once. Serve with orange syrup.