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Cheese-and-Marmalade French Toast Sandwiches

Source of Recipe


From "Williams-Sonoma: Breakfast Comforts"



List of Ingredients



• 4 large eggs
  
• 1 cup whole milk
  
• Finely grated zest of 1 orange
  
• 2 Tbsp fresh orange juice or orange-flavored liqueur
  
• ½ tsp pure vanilla extract
  
• 8 thick slices challah or other egg bread
  
• ½ cup whipped cream cheese, at room temperature
  
• 6 Tbsp orange marmalade
  
• Canola oil or clarified butter for cooking
  
• Unsalted butter, at room temperature, for serving
  
• Pure maple syrup for serving
  






Instructions



1. Preheat the oven to 350°F. Have ready a rimmed baking sheet.
   In a large shallow bowl, whisk together the eggs, milk, orange zest and juice, and vanilla. Lay one bread slice on a work surface and spread with one-fourth each of the cream cheese and marmalade. Top with another slice. Repeat with the remaining bread, cream cheese, and marmalade.
   
   
2. Place a griddle over medium-high heat until hot. Lightly oil the griddle. One at a time, dip the sandwiches in the egg mixture and turn gently to coat evenly, keeping the sandwiches intact. Let stand until the bread has soaked up some of the egg mixture, about 30 seconds. Remove the sandwiches from the egg mixture, letting the excess drip off back into the bowl, and place on the hot griddle. Cook until the bottoms are golden brown, about 2 minutes. Flip the sandwiches and brown the other sides, about 2 minutes more. Transfer to the baking sheet.
   
   
3. When all four sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese melts, about 10 minutes. Serve the French toast sandwiches at once with butter and maple syrup.
   
   Makes 4 servings
   
   
   • Experiment with other fruit preserves, such as raspberry or apricot, in place of the orange marmalade.