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French Toast with Orange Cream Filling

Source of Recipe

From "The Big Book of Breakfast" by Maryana Vollstedt


Recipe Introduction

"When you're entertaining, you want to serve something special and delicious. This filled French toast fits the bill perfectly."

List of Ingredients

â—¦ 4 ounces light cream cheese, at room temperature
â—¦ 1 tablespoon orange juice
â—¦ 2 tablespoons sugar, divided
â—¦ 1 teaspoon grated orange zest
â—¦ 1 large loaf day-old French bread, unsliced
â—¦ 4 large eggs
â—¦ 1 cup milk
â—¦ 1 teaspoon vanilla extract
â—¦ 2 tablespoons butter or vegetable oil, divided
â—¦ Orange marmalade for topping


Recipe

In a small bowl, mix together cream cheese, orange juice, 1 tablespoon sugar, and zest until blended.

Slice the end off the bread and discard. Cut next slice ½ inch thick and only three-fourths of the way through the loaf, forming a pocket, and cut the next ½-inch slice all the way through. Continue to do this until all of the bread is sliced (you'll have 9 or 10 slices). Spread about 1 tablespoon of filling in each pocket, then press together.

In a large, shallow bowl, whisk together eggs, milk, remaining 1 tablespoon sugar, and vanilla. Dip each slice of stuffed bread in batter, turning to coat, and place on a piece of waxed paper until all slices are coated.

Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat the skillet. When butter foams, add as many bread slices as will fit and cook until lightly browned, about 3 minutes on each side, turning once. Remove from skillet and keep warm. Add remaining butter to skillet and repeat with remaining bread. Serve topped with orange marmalade.

Makes 9 or 10 slices