In a small bowl, blend together ingredients for filling until light and fluffy. Set aside.

Cut bread into 10-12 slices, appx. 1½ inches thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.

Mix together the eggs, half-and-half, vanilla and nutmeg (if used). Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.

Heat preserves in a small saucepan until melted. Stir in orange juice. To serve, drizzle over French toast.

HINTS: I found if you use a pastry pipe to insert the filling it is much easier and not as messy. When dipping the slices into the egg mixture, I count to ten on each side to allow the mixture to absorb into the bread.