Marmalade-Stuffed French Toast
with Orange Syrup

8 - 2 1/2 x 4 1/2-inch slices French bread (each about 1 inch thick)
4 ounces cream cheese, room temperature
1/4 cup Madeleine’s Seville Orange Marmalade
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter
Orange Syrup

Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.

Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.

Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.

Makes 4 servings.

Bon Appétit
March 1998
R.S.V.P.
Chambered Nautilus Bed & Breakfast Inn, Seattle, Washington

Orange Syrup

3/4 cup frozen orange juice concentrate
1/2 cup (1 stick) butter
1/2 cup sugar

Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat. Cool slightly. (Can be made 2 days ahead. Keep refrigerated. Rewarm over low heat.)

Makes 1 1/4 cups.

Bon Appétit
March 1998
R.S.V.P.; Chambered Nautilus Bed & Breakfast Inn, Seattle, Washington