Marmalade Stuffed French Toast With Orange Syrup Recipes

Steps:

• Use a fork to whip the cream cheese and marmalade in a small bowl until thoroughly combined. Spread the mixture evenly on 2 slices of bread and top with the remaining bread, creating 2 sandwiches. Slice the sandwiches into 1-inch-wide sticks. Set aside.
• Whisk the eggs in a medium bowl and stir in the milk. Set aside.
• Place the cereal in a resealable plastic bag and crush into tiny pieces with a rolling pin or mallet. Transfer to a wide, shallow bowl.
• Dip each sandwich stick in the beaten egg, coating each side, then into the crushed cereal, coating completely. Transfer to a plate.
• Heat the butter or oil in a large skillet over medium heat and cook the sticks in a single layer until golden, 1 to 2 minutes per side.
• Serve with honey, maple syrup or on their own.

Steps:

• Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
• Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
• Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
• Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.

Steps:

• 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
• 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
• 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
• 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
• 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings

Steps:

• Butter a 9x13 baking dish.
• Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
• Beat the cream cheese and marmalade until smooth.
• Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
• Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
• Refrigerate overnight.
• Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
• Enjoy!

Steps:

• 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 1 generous tablespoonful cream cheese mixture into each bread pocket.
• 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. 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.

Steps:

• Preheat oven to 300°F.
• Place baking sheet in oven.
• Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
• Mix cream cheese and marmalade together.
• Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
• Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
• Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
• Cook until golden brown, about 2 minutes per side.
• Place on baking sheet, and keep in oven until ready to serve.
• Repeat procedure for the remaining 4 slices.
• Serve with orange syrup.

Steps:

• Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.

Steps:

• For the syrup:
• Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted.
• Stir in the oranges and zest.
• For the French toast:.
• In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined.
• Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side.
• Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle.
• Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side.
• Repeat with the remaining bread.
• Serve the orange marmalade syrup over the French toast.

Steps:

• FOR FRENCH TOAST ~ Spray 13"x9" baking dish with cooking spray.
• Toast 6 slices of the bread, then place in pan.
• Spread each slice of toast evenly with cream cheese & marmalade.
• Butter remaining bread slices, then place them butter-sides up on toast.
• In a medium bowl, with wire whisk, beat eggs, milk & vanilla until blended, then pour over bread.
• Cover with aluminum foil & refrigerate at least 6 hours or overnight.
• When ready to proceed, preheat oven to 350 degrees F.
• Uncover & bake 35-45 minutes or untild eep golden brown & slightly puffed.
• Cut into slices, & place on individual serving plates.
• FOR ORANGE SYRUP ~ In small microwavable bowl, mix corn syrup & OJ concentrate.
• Microwave uncovered on high about 1 minute or until heated.
• Spoon over French toast & enjoy!