6 1-inch slices of french bread
4 ounces of cream cheese, softened
1/4 cup orange marmalade
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground nutmeg
2 tablespoons butter or margarine
Stuffed French Toast
Cut across the top-crust side of the bread and cut a pocket in each slice.
In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy.
Spoon about 1 tablespoon of the cheese mixture into each pocket or just fill the pocket.
In a mixing bowl beat eggs, milk, vanilla, cinnamon and nutmeg until combined.
Dip stuffed bread slices into egg mixture.
Heat butter or margarine on a griddle and add stuffed bread slices.
Fry over medium heat until golden brown, turning once.
Serve with warm orange syrup and garnish with orange slice and powdered sugar.
Makes 8 slices.
In a small saucepan combine:
1 cup sugar
1 cup butter
1 6-ounce can frozen orange juice concentrate.
Place over low heat until butter is melted. Do not boil.
Remove from heat and cool for 5-10 minutes.
Beat until slightly thickened and serve warm.
Orange Syrup can be made ahead and will keep in the refrigerator for several weeks.
Makes 1 1/2 cups.
Recipe from the files of:
Chambered Nautilus Bed and Breakfast Inn
Proud to be the Seattle Broad