Stuffed French Toast with Orange Syrup
The only thing better than French toast is stuffed French toast. Cream cheese and fruit preserves make a simple breakfast, a decadent treat.
- Eight 1-inch wide slices French bread
- 4 ounces cream cheese, softened
- 1/4 cup orange marmalade
- 3 eggs
- 3/4 cup milk
- 1/4 teaspoon vanilla
- 1/8 teaspoon cinnamon
- Dash of nutmeg
- Butter or margarine for frying
- For the Syrup:
- 1 cup sugar
- 1 cup butter
- One 6-ounce can frozen orange juice concentrate
Make a pocket in each slice of bread by cutting across the top-crust side of the bread.
In a small mixing bowl, stir together the softened cream cheese and the orange marmalade. Use a wire whisk to mix and get the lumps out of the cream cheese. The mixture should not be too soupy. Spoon about 1 tablespoon of the cheese mixture into each pocket.
In a mixing bowl, beat the eggs, milk, vanilla, cinnamon and nutmeg until combined. Dip both sides of the stuffed bread slices into the egg mixture.
Heat the butter or margarine on a hot griddle over medium heat. Cook the bread slices on the griddle until golden brown, turning once.
FOR THE ORANGE SYRUP:
In a small saucepan, combine the sugar, butter and frozen orange juice concentrate. Place over low heat until the butter has melted. Do not boil. Remove from heat and let cool for 5-10 minutes. Beat until slightly thickened. Serve warm or store covered in the refrigerator. It will keep in the refrigerator for several weeks. Makes 1 1/2 cups.
Serve the toast with warm orange syrup.
Recipe reprinted by permission of <I>Chambered Nautilus Bed & Breakfast Inn, WA<. All rights reserved.
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