Baked French Toast with Cardamon and Marmalade

For french toast
1 1/4 cups Madeleine’s Seville Orange Marmalade
10 4 x 4 x 1-inch-thick slices egg bread

1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

For citrus syrup
1 1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar

Powdered sugar

Make french toast:
Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.

Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.

Make citrus syrup:
Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

Serves 10.

Bon Appétit
March 1999