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Orange and Cream Cheese Stuffed French Toast with Maple Cointreau Syrup

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 Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Barry C. Parsons

Ingredients

  • 4 ounces cream cheese
  • 2 tbsp sifted icing sugar powdered sugar
  • Pinch nutmeg
  • ½ tsp vanilla extract
  • 4 slices of good crusty raisin bread
  • 4 tablespoons of good quality orange marmalade If marmalade is not to your liking try substituting a jam like peach, apricot or even bakeapple.
  • 3 eggs
  • 3 tbsp whipping cream
  • ¼ tsp salt
  • 1/4 tsp nutmeg
  • ½ tsp vanilla extract

For the Maple Cointreau Syrup

  • 5 ounces maple syrup
  • 1 ounce Cointreau liqueur or other orange liqueur

Instructions

  1. Blend together the cream cheese, icing sugar, nutmeg and vanilla extract.
  2. 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.
  3. Beat together the eggs, cream, salt, nutmeg and vanilla.
  4. 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.
  5. Mix together the maple syrup and Cointreau. Drizzle over the stuffed French toast and serve.