The Mason Cottage

MARMALADE-STUFFED FRENCH TOAST: Breakfast-Brunch

Servings: 4

Prep time:15 Minutes

Ingredients:

• 

  8 Slices Thin white bread - like Pepperidge Farm Thin Loaf

• 

  4 oz Cream Cheese (Room Temperature)

• 

  1/4 cup Orange Marmalade

• 

  4 Large Eggs

• 

  1/2 cup Heavy Cream

• 

  1/2 cup Whole Milk

• 

  2 tablespoons Grand Marnier or Cointreau

• 

  1 teaspoon Vanilla Extract

• 

  1 tablespoon Ground Cinnamon

• 

  1/2 teaspoon Ground Nutmeg

• 

  1 tablespoon Butter

• 

  1 cup Orange Juice

• 

  2 tablespoons Butter

• 

  2 tablespoons Honey

• 

  2 tablespoons Orange Marmalade

Step 1:

Combine cream cheese and orange marmalade - mix well. Divide mixture evenly between 4 slices of bread. Spread mixture evenly over each slice of bread. Top with another slice of bread. Set Aside.

Step 2:

For Egg Mixture: Combine cinnamon, nutmeg, Grand Marnier/Cointreau and vanilla extract in a deep dish pie plate - mix well. To this add, heavy cream and milk, mix well. Then add 4 well beaten eggs. mix well - Set aside.

Step 3:

For Orange Sauce: Combine 1 cup orange juice, 2 tbsp butter, 2 tbsp orange marmalade and 2 tbsp honey in saucepan and reduce down to about 1/2 cup. Keep warm on stove until ready to use.

Step 4:

Dip 4 stuffed bread slices into egg mixture, coating completely.

Step 5:

Melt 1 tbsp. butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Serve with warm Orange Syrup.