Make a pocket in bread slices by slicing again, but not all the way through.
Mix the cream cheese with the pecans and a couple tablespoons of the confectioners'
sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip into
a mixture of whipping cream, eggs, nutmeg and vanilla extract.
Grill on hot griddle, and serve with Apricot Sauce.
Apricot Sauce: Mix apricot preserves with orange juice over low heat.