Georgestown Orange and Cream Cheese Stuffed French Toast with Maple Cointreau Syrup
Orange and Cream Cheese Stuffed French Toast with Maple Cointreau Syrup - One of the best versions of Stuffed French Toast that I have ever tried. This truly is worthy of a celebration brunch at a wedding or any special occasion.
Course
Breakfast/Brunch
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
AuthorBarry C. Parsons
Ingredients
4ouncescream cheese
2tbspsifted icing sugarpowdered sugar
Pinchnutmeg
½tspvanilla extract
4slicesof good crusty raisin bread
4tablespoonsof good quality orange marmaladeIf marmalade is not to your liking try substituting a jam like peach, apricot or even bakeapple.
3eggs
3tbspwhipping cream
¼tspsalt
1/4tspnutmeg
½tspvanilla extract
For the Maple Cointreau Syrup
5ouncesmaple syrup
1ounceCointreau liqueuror other orange liqueur
Instructions
Blend together the cream cheese, icing sugar, nutmeg and vanilla extract.
Cut 4 slices of good crusty raisin bread, twice as thick as a regular slice. Cut a pocket into each slice on one side of the crust, leaving the other sides intact. Carefully spread ¼ of the cream cheese mixture into the pocket of each slice. On the other side of each pocket spread 1 tablespoon of good quality orange marmalade.
Beat together the eggs, cream, salt, nutmeg and vanilla.
Dip bread in egg mixture and fry over medium to medium low heat in 3 tbsp butter until golden brown on both sides. Lower heat is better for this recipe to make sure that the slices are heated through without burning the outside.
Mix together the maple syrup and Cointreau. Drizzle over the stuffed French toast and serve.