8 (2 1/2x4 1/2”) slices French bread (1 inch thick)
4 oz. Cream Cheese (room temperature)
1/4 cup marmalade
4 Large eggs
1 Cup milk
1 Teaspoon vanilla
1/4 Teaspoon cinnamon
1/8 Tsp. nutmeg
2 Tablespoon (1/4 stick) butter
Preheat oven to 300’ F. Place baking sheet in oven. Cutting through top crust of each bread slice, make a 4” long by 2” deep pocket. Stir cream cheese and marmalade mixture in a small bowl. Spoon a generous Tablespoon cream cheese mixture in each bread pocket. Whisk eggs, milk , vanilla, cinnamon, and nutmeg. in a pie plate. Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 Tablespoon of butter in a large nonstick skillet. cook until golden brown, about 2 minutes per side. Transfer toast to oven repeat dipping and cooking with remaining bread and serve with orange syrup.
3/4 Cup frozen orange juice concentrate
1/2 Cup ( 1 Stick) Butter
1/2 Cup sugar
Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves. (Do not boil) Remove from heat and cool slightly.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!