Stuffed French Toast - - Jackson, MS

Stuffed French Toast


  • 8 2-inch slices French bread
  • 4 ounces cream cheese, softened
  • 1/4 cup orange marmalade
  • 3 eggs
  • 3/4 cup milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Dash of nutmeg
  • Butter for frying


  • 1 cup butter
  • 1 cup sugar
  • 1 6 ounce can frozen orange juice concentrate


Cut a pocket in each slice of French bread by cutting across the top side of the bread.

Mix together softened cream cheese the orange marmalade until smooth but not runny. Spoon 1 tablespoon of the mixture into each pocket.

Whisk together eggs, milk, vanilla, cinnamon and nutmeg until well combined. Dip both sides of the stuffed bread into egg mixture.

Heat butter on a hot griddle and fry stuffed bread slices over medium heat until golden brown, turning once.

For the syrup combine butter, sugar and frozen orange juice concentrate in a saucepan. Place over low heat until butter has melted but do not boil. Whisk thoroughly and allow to cool for 5 to 6 minutes. Beat with whisk until slightly thickened. Serve warm or refrigerate. Will keep for 3-4 weeks.

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