Stuffed French Toast with Apricot and Orange Marmalade Sauce
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Stuffed French Toast with Apricot and Orange Marmalade Sauce." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/stuffed-french-toast-with-apricot-and-orange-marmalade-sauce-recipe.htm> 24 July 2008.
Stuffed French Toast with Apricot and Orange Marmalade Sauce
Yield: Makes 6 to 8 servings
Ingredients:
Apricot and Orange Marmalade Sauce (recipe follows)
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.
Apricot and Orange Marmalade Sauce
Yield: Makes about 2 cups
Ingredients:
1
tablespoon butter or margarine
1-1/2
cups chopped peeled fresh apricots or peaches
1
cup orange marmalade
1/2
teaspoon ground nutmeg
Preparation:
1.
Melt butter in medium saucepan over medium-high heat. Add apricots; cook and stir 5 to 10 minutes or until fork-tender.
2.
Add marmalade and nutmeg; stir until marmalade is melted. Transfer mixture to food processor; process until apricots are finely chopped. Serve warm.
This recipe appears in: Sweet Sauces