Stuffed French Toast

8 slices French bread (1 inch thick)
2 packages (3 ounces each) cream cheese, softened
1/3 cup crushed pineapple, undrained
1/2 cup chopped pecans
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla extract
1-1/2 teaspoons ground ginger

Apricot Syrup
1 jar (12 ounces) apricot preserves
1/3 cup orange juice

Cut a pocket through the crust of each slice of bread. In a mixing bowl, beat the cream cheese and pineapple; stir in pecans. Stuff into pockets. In a shallow bowl, beat the eggs, cream, vanilla and ginger; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides.

Combine syrup ingredients in a saucepan; heat until warmed, stirring constantly. Serve with the French toast. Makes 4 servings (1-1/3 cups syrup).