Stuffed French Toast I
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"Serve warm with a dollop of orange marmalade on the top and a good cup of coffee. Even though orange marmalade isn't a particularly popular preserve in my area of the country, it really makes this special. You can replace the liqueur with any flavored liquid non-dairy coffee creamer."
Original recipe yield: 4 to 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 5 Minutes
- Ready In:
- 20 Minutes
- Servings:
- 5
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INGREDIENTS:
- 1 (1 pound) loaf French bread
- 1 (8 ounce) package cream cheese
- 4 eggs
- 1/4 cup Irish cream liqueur
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- 1/3 cup orange marmalade
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DIRECTIONS:
- Slice the French bread on a slant, giving each side of the slice a nice surface area. Slice the brick of cream cheese into 1/2 inch thick slices. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside.
- In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.
- Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with a dollop of orange marmalade on top.
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