Stuffed French Toast with Orange Syrup

Servings: 4
Prep time: 30 minutes


  • 8 slices French bread (each about 1 inch thick)
  • 4 ounces cream cheese, room temperature
  • 1/4 cup marmalade
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter

For the Syrup

  • 3/4 cup frozen orange juice concentrate
  • 1/2 cup butter
  • 1/2 cup sugar


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 cream cheese mixture into every 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 powdered sugar.

Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. Remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes: 1-1/2 cups.