Recipes from Glacier Bear
Anchorage, Alaska
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Ingredients:
16 slices firm white sandwich bread
8 oz whipped cream cheese
1 tsp vanilla
1/2 cup chopped walnuts or pecans
3 eggs, beaten
1 cup half and half
grated nutmeg to taste
1 tsp vanilla
Instructions:
Combine cream cheese, vanilla and nuts. Spread on 8 slices of bread making 8 sandwiches. Combine eggs with half and half, grated nutmeg to taste and vanilla. Dip each sandwich in the egg mixture and cool on grill using 1/2 oil and 1/2 butter until lightly browned. Cut each French toast sandwich in 4 quarters and layer on plate. Garnish with sliced bananas and strawberries topped with warm apricot sauce.
Apricot Sauce:
Heat 18 oz of apricot preserves with 5.5 oz can of apricot nectar until blended and thick.
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