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Stuffed French Toast with Apricot and Orange Marmalade Sauce
Yield: Makes 6 to 8 servings
Ingredients:
Apricot and Orange Marmalade Sauce (recipe)
1
package (8 ounces) cream cheese, softened
1/2
cup (4 ounces) part-skim ricotta cheese
1/4
cup orange marmalade
2
tablespoons sugar
1
loaf (16 ounces) Vienna bread
4
eggs
1
cup milk
1
teaspoon vanilla
Grated nutmeg
Preparation:
1.
Prepare Apricot and Orange Marmalade Sauce. Preheat oven to 475°F. Lightly grease baking sheet.
2.
Beat cream cheese in medium bowl until smooth. Beat in ricotta, marmalade and sugar.
3.
Trim ends from bread; discard. Slice bread into 8 (1-1/2-inch-thick) slices. Cut a pocket in each bread slice by cutting through top crust and almost to bottom, leaving sides of bread slices intact. Carefully fill each pocket with about 3 tablespoons cream cheese mixture.
4.
Beat eggs in large shallow dish. Add milk and vanilla; whisk until blended. Dip 1 piece bread at a time into egg mixture; turn over and allow to soak up egg mixture.
5.
Place filled slices onto prepared baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over; sprinkle with nutmeg. Bake 3 to 5 minutes or until golden on bottom. Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Garnish, if desired.
This recipe appears in:
French Toast
