Stuffed French Toast with Orange Syrup

By Coppermouse

Ingredients

• For the Syrup:
• Cut a pocket in each slice of bread by cutting across the top-crust side of the bread
• 4 ounces cream cheese, softened
• 1/4 cup orange marmalade
• 3 eggs
• 3/4 cup milk
• 1/4 teaspoon vanilla
• 1/8 teaspoon cinnamon
• Dash of nutmeg
• Butter or margarine for frying
• 1 cup sugar
• 1 cup butter
• 1 6 ounce can frozen orange juice concentrate

Preparation

Step 1

Cut a pocket in each slice of bread by cutting across the top-crust side of the bread.



In a small mixing bowl, stir together the softened cream cheese and the orange marmalade. Use a wire whisk to mix and get lumps out of cream cheese. Mixture should not be too soupy. Spoon about 1 tablespoon of the cheese mixture into each pocket.



In a mixing bowl, beat eggs, milk, vanilla, cinnamon and nutmeg until combined. Dip both sides of the stuffed bread slices into egg mixture.



Heat butter or margarine on a hot griddle and apply stuffed bread slices. Fry over medium heat until golden brown, turning over once.



FOR THE ORANGE SYRUP:
In a small saucepan combine sugar, butter, and frozen orange juice concentrate. Place over low heat until butter has melted. Do not boil. Remove from heat and let cool for 5-10 minutes. Beat until slightly thickened. Serve warm or place covered in refrigerator. It will keep in the refrigerator for several weeks. Makes 1 1/2 cups.