Stuffed French Toast with Apricot and Orange Marmalade Sauce
Makes 6 to 8 servings
|Apricot and Orange Marmalade Sauce|
|1||package (8 ounces) cream cheese, softened|
|1/2||cup (4 ounces) part-skim ricotta cheese|
|1/4||cup orange marmalade|
|1||loaf (16 ounces) Vienna bread|
- 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.
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