Stuffed Apricot French Toast
["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"]
["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."]
["cream cheese", "vanilla", "walnuts", "bread", "eggs", "heavy cream", "nutmeg", "apricot preserves", "orange juice"]