Orange Cream Cheese French Toast with Raspberry Coulis

By vail28

Ingredients

• Raspberry Coulis
• 1/2 * 1/2 pint fresh raspberries, about 1 cup
• 2 * 2 tablespoons light corn syrup
• 1 * 1 tablespoon sugar
• French Toast
• 8 * 8 thick slices soft bakery bread or raisin bread
• 3 * 3 ounces cream cheese, softened
• 1 * 1 tablespoon orange marmalade
• 1 * 1 teaspoon grated orange zest
• 2 * 2 eggs
• 1 * 1 cup half-and-half
• 1/4 * 1/4 cup Grand Marnier
• 1 * 1 tablespoon sugar
• 1/4 * 1/4 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon baking powder
• 3 to 5 * 3 to 5 teaspoons unsalted butter

Details

Servings 4
Adapted from mozzco.com

Preparation

Step 1

Raspberry Coulis:Wash the raspberries and drain in a colander. Reserve 8 raspberries and set aside. Place the remaining raspberries in a blender or food processor. Add the sugar and corn syrup. Puree until completely smooth. Pour the sauce into a bowl and refrigerate.

French Toast: Lay 4 slices of the bread on a flat surface. 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. Divide and spread evenly on the bread, avoiding the edges. Place the remaining bread slices on top of the cheese and press gently to stick the slices together. You will have 4 thick 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 mixture and allow them to soak for several minutes on each side.
Preheat the oven to 350� F. Place a griddle or large nonstick skillet over medium heat. Melt 3 teaspoons butter on the griddle. Add 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. Add more butter to the griddle, if necessary, and cook the remaining sandwiches. Place in the oven for 10 to 15 minutes to finish cooking the interior.
To serve, spoon 3 tablespoons of the coulis onto 4 serving plates. Tilt and swirl to spread evenly on the plates. Place 1 French Toast atop the coulis on each plate. Dust with the powdered sugar using a sieve.