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.
You'll also love
-
Apple Habanero Jelly 0/5 (0 Votes) -
BEER AND BROWN SUGAR KIELBASA &... 0/5 (0 Votes)
You'll also love
-
Raspberry Habanero Jelly 0/5 (0 Votes) -
Icebox Key Lime Pie 0/5 (0 Votes)