Instructions: Cook peach slices in a medium saucepan over medium heat until thoroughly heated; set aside and keep warm.

Beat cheeses in a medium mixing bowl at low speed of an electric mixer until blended. Stir in apricot preserves.

Cut bread into 1 1/2-inch thick slices. Make a horizontal pocket in each bread slice; spoon about 3 tablespoons cheese mixture into each pocket.

Combine eggs, whipping cream and salt in a medium mixing bowl; beat at low speed until blended. Dip each bread slice in egg mixture, and dredge in crushed cereal.

Cook bread slices in butter in a large skillet over medium heat 3 minutes on each side or until golden. Serve immediately with warm peach slices.

This recipe yields 6 to 8 servings.

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