Best 10 Stuffed French Toast W Apricot Orange Marmalade Recipes

APRICOT-STUFFED FRENCH TOAST

Steps:

• Spray 13x9-inch pan with cooking spray.
• Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
• In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
• In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
• Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

APRICOT-STUFFED FRENCH TOAST

Steps:

• Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
• In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
• Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup and bacon.

STUFFED APRICOT FRENCH TOAST

Steps:

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE

Steps:

• 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
• 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
• 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
• 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
• 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings

CRISPY ORANGE-STUFFED FRENCH TOAST STICKS

Steps:

• Use a fork to whip the cream cheese and marmalade in a small bowl until thoroughly combined. Spread the mixture evenly on 2 slices of bread and top with the remaining bread, creating 2 sandwiches. Slice the sandwiches into 1-inch-wide sticks. Set aside.
• Whisk the eggs in a medium bowl and stir in the milk. Set aside.
• Place the cereal in a resealable plastic bag and crush into tiny pieces with a rolling pin or mallet. Transfer to a wide, shallow bowl.
• Dip each sandwich stick in the beaten egg, coating each side, then into the crushed cereal, coating completely. Transfer to a plate.
• Heat the butter or oil in a large skillet over medium heat and cook the sticks in a single layer until golden, 1 to 2 minutes per side.
• Serve with honey, maple syrup or on their own.

STUFFED FRENCH TOAST STRATA WITH ORANGE SYRUP

Steps:

• Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
• Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
• Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
• Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.

ORANGE CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300°F.
• Place baking sheet in oven.
• Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
• Mix cream cheese and marmalade together.
• Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
• Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
• Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
• Cook until golden brown, about 2 minutes per side.
• Place on baking sheet, and keep in oven until ready to serve.
• Repeat procedure for the remaining 4 slices.
• Serve with orange syrup.

BAKED STUFFED ORANGE FRENCH TOAST

Steps:

• Butter a 9x13 baking dish.
• Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
• Beat the cream cheese and marmalade until smooth.
• Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
• Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
• Refrigerate overnight.
• Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
• Enjoy!

MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.