Stuffed French Toast with Orange Syrup

  • Rating ****

8 slices

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.


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.

RecID 7180

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