Thursday, September 19, 2013
French Stuffed Toast
The only thing better thank French toast is Stuffed French Toast. Cream cheese and fruit preserves makes simple breakfast a decadent treat it's like going to IHOP but better.
Yield: 8 slices
8 1-inch slices French bread
4 ounces cream cheese, softened
1/4 cup orange marmalade
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of nutmeg
Butter or margarine for frying
For the Syrup:
1 cup sugar
1 cup butter
1 6 ounce can frozen orange juice concentrate
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.
Serve toast with warm orange syrup.