Marmalade Cheese Toast Recipes

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.

CHEESE AND MARMALADE FRENCH TOAST SANDWICHES

Steps:

• 1. Preheat oven to 350. Have ready a rimmed baking sheet. In large shallow bowl, whisk together eggs, milk orange zest and juice and vanilla. Lay 1 bread slick on a work surface and spread with 1/4 each of the cream cheese and marmalade. Top with another slice. Repeat with remaining bread, cream cheese and margarine. Put a griddle over medium high heat til hot. Lightly oil the griddle. One at a time, dip sandwiches in egg mixture and turn gently to cot evenly, keeping sandwiches intact. Let stand until bread has soaked up some of the egg mixture, about 30 seconds. Remove sandwiches form egg mixture, letting the excess drip back into the bowl. Put on hot griddle. Cook til bottoms are golden brown, about 2 minutes. Flip sandwiches and brown the other sides, about 2 minutes more. Transfer to baking sheet. When all 4 sandwiches are on the sheet, put the sheet in oven and bake til cream cheese melts, about 10 minutes. Serve French toast sandwiches at once with butter and maple syrup. You can experiment with other fruit preserves, such as raspberry or apricot in place of the orange marmalade.

MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
• Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. 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!

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.