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Marmalade-Stuffed French Toast with Orange Syrup

Source of Recipe


Bon Appétit, March 1998






List of Ingredients



• Eight 2 ½ x 4 ½-inch slices French bread (each about 1 inch thick)
  
• 4 ounces cream cheese, room temperature
  
• 1/4 cup marmalade
  
• 4 large eggs
  
• 1 cup milk
  
• 1 tsp vanilla extract
  
• 1/4 tsp ground cinnamon
  
• 1/8 tsp ground nutmeg
  
• 2 Tbsp (1/4 stick) butter
  
• Orange Syrup (recipe follows)
  






Instructions



1. Preheat oven to 300° F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon one generous tablespoonful cream cheese mixture into each bread pocket.
   
   
2. Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate. Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat.
   
   
3. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture, and 1 tablespoon butter. Serve with Orange Syrup.
   
   Makes 4 servings.
   
   ............................
   
   ORANGE SYRUP
   
   • 3/4 cup frozen orange juice concentrate
   • 1/2 cup (1 stick) butter
   • 1/2 cup sugar
   
   Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat. Cool slightly. (Can be made 2 days ahead. Keep refrigerated. Rewarm over low heat.)
   
   Makes 1 ¼ cups.
   
   -- Chambered Nautilus Bed & Breakfast Inn (Seattle, WA)