Marmalade-Stuffed French Toast with Orange Syrup

Found this recipe in an old Bon Appetit magazine a long time ago and have made my own little changes to it. It is a great twist on French Toast and easy to make! As much as I would love to eat it each and every time I make it, I know I should really only have it once a year. Great for a holiday breakfast when calories don't count!

4 servings
10 minute prep time
20 minute cook time

Ingredients
Filling
1 8oz brick of cream cheese, room temperature
1/2 cup marmalade
1/4 cup powdered sugar

French Toast
1 French loaf bread
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Butter

Syrup
3/4 cup orange juice concentrate, thawed
1/2 cup butter
1 cup simply syrup
1/4 teaspoon cinnamon
Zest of 1 orange

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Preparation
1. Preheat oven to 170 degrees and prepare a baking sheet.

2. Combine orange juice concentrate, butter, and simple syrup in a small sauce pan. Stir over low heat until butter melts. Keep mixture on low heat until it reduces by 25%. Add cinnamon and orange zest, mix, and cook for 5 minutes longer. Remove from heat or keep warm.

3. In a kitchen mixer, cream together cream cheese, marmalade, and powdered sugar. Set aside.

4. Cut French loaf bread into 8 equal parts, at least 1 inch thick. Cutting through the top crust of each slice, make a pocked in each slice of bread. Spoon a generous tablespoon of the cream cheese and marmelade mixture into the center of each slice.

5. In a large kitchen bowl, whisk together eggs, milk, vanilla extract, almond extract, cinnamon, and nutmeg.

6. Melt 1 tablespoon butter in a large skillet over medium heat. Dip 4 stuffed bread slices into egg mixture and place in hot skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet and place in preheated oven. Repeat dipping and cooking until all bread slices are cooked.

7. Serve 2 French toasts to a plate and top with warm orange syrup. Enjoy!

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Quick & Dirty Tips
Stuffing the toast can be a bit messy. I suggest putting the bread in the fridge over night and slicing it cold with a bread knife. I then use a paring knive to make the pocket. Instead of spooning the filling in, I put all the filling into a piping bag and pipe it into the pocket.

Orange syrup can be made several days in advance. Just reheat when ready to use.

If you don't want to use French bread, you can use two slices of white bread. Make a sandwich with the filling and then cut in half. Dip in the egg mixture and serve one "full sandwich" to a plate.