MARMALADE-STUFFED FRENCH TOAST

Breakfast-Brunch
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 4

Ingrédients

  • Thin white bread - like Pepperidge Farm Thin Loaf
  • Cream Cheese (Room Temperature)
  • Orange Marmalade
  • Large Eggs
  • Heavy Cream
  • Whole Milk
  • Grand Marnier or Cointreau
  • Vanilla Extract
  • Ground Cinnamon
  • Ground Nutmeg
  • Butter
  • Orange Juice
  • Butter
  • Honey
  • Orange Marmalade

  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.
  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.
  3. Dip 4 stuffed bread slices into egg mixture, coating completely.
  4. 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.
  5. 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.

The Mason Cottage

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