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    Orange-Cream Cheese French Toast with Raspberry Coulis

    Source of Recipe

    From "The Cheese Lover's Cookbook & Guide" by Paula Lambert

    Recipe Introduction

    "French toast is a perfect brunch dish. In this unique recipe, orange-flavored cream cheese is spread between two thin slices of bread before they are dipped in egg and fried. It gives the French toast a surprising orange flavor and a creamy richness. Another twist is the addition of baking powder to the batter, which causes it to be a little puffier than usual."

    List of Ingredients

    Raspberry coulis:
    ◦ ½ pint raspberries (about 1 cup)
    ◦ 1 tablespoon sugar
    ◦ 2 tablespoons light corn syrup

    French toast:
    ◦ 8 thin slices soft bakery bread, such as brioche, challah, or raisin bread
    ◦ 3 ounces cream cheese, softened
    ◦ 1 tablespoon orange marmalade
    ◦ 1 teaspoon grated orange zest
    ◦ 2 large eggs
    ◦ 1 cup half-and-half
    ◦ ¼ cup Grand Marnier
    ◦ 1 tablespoon sugar
    ◦ ¼ teaspoon ground cinnamon
    ◦ ½ teaspoon baking powder
    ◦ 3 to 5 teaspoons unsalted butter
    ◦ ¼ cup confectioners' sugar, for garnish
    ◦ 4 sprigs fresh mint, for garnish
    ◦ 4 orange slices, for garnish


    For the raspberry coulis, wash the raspberries and drain in a colander. Reserve eight raspberries for garnish. Place the remaining raspberries in a blender or the work bowl of a food processor fitted with a steel blade, add the sugar and corn syrup, and purée until completely smooth. Pour the sauce into a bowl and set aside.

    For the French toast, lay the bread on a work surface and trim away the crusts if desired. Blend the cream cheese, marmalade, and zest in a small bowl with a fork or the back of a spoon. Spread evenly on four slices of the bread, not quite to the edges. Place the remaining bread on top of the cheese and press gently to stick the slices together to form sandwiches.

    Place the eggs, half-and-half, Grand Marnier, sugar, cinnamon, and baking powder in a shallow bowl or pie plate. Beat with a fork or a whisk. Dip the sandwiches into the egg mixture and allow them to soak for several minutes, then turn and soak on the second side for a few minutes.

    Preheat the oven to 250° F. Melt 2 tablespoons butter on a griddle or in a large nonstick skillet over medium heat. Add two of the sandwiches and cook for 10 to 15 minutes, turning as necessary, until golden on both sides. Transfer the French toast to a baking pan and place it in the oven to keep warm until ready to serve. Add more butter to the griddle if necessary, and cook the remaining sandwiches.

    To serve, spoon 3 tablespoons of the coulis onto each of four heated serving plates. Tilt and swirl to spread it evenly. Place the French toast atop the coulis and dust with the confectioners' sugar, using a sieve. Garnish with the mint sprigs, orange slices, and the reserved raspberries.

    Serves 4




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