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Stuffed French Toast with Apricot and Orange Marmalade Sauce
Stuffed French Toast with Apricot and Orange Marmalade Sauce
YIELD Makes 6 to 8 servings
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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:
- Prepare Apricot and Orange Marmalade Sauce. Preheat oven to 475°F. Lightly grease baking sheet.
- Beat cream cheese in medium bowl until smooth. Beat in ricotta, marmalade and sugar.
- 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.
- 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.
- 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
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