Orange Marmalade-Stuffed French Toast

My husband banned us from the Crest Cafe in Hillcrest--if you want to know why, you need to ask him--which, I don't mind because their food is so rich and fattening, but I do sometimes miss their incredibly luscious breakfasts. One of my all-time favorite breakfast dish from the Crest Cafe is their orange marmalade French toast. It's sinful; it's stuffed with cream cheese; and you will definitely need a nap afterwards. Since I could not find their recipe, I found one suspiciously similar in Gourmet magazine...hmmmmm?!?!? I think this recipe will also work with challah or brioche bread.

INGREDIENTS (Makes 4 servings)

• 8 thick bread slices (about 1 inch thick)
• 4 ounces cream cheese, room temperature
• 1/4 cup orange marmalade
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons (1/4 stick) butter
• Orange Syrup or your favorite maple syrup

DIRECTIONS

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.

Recipe courtesy of Bon Appétit, March 1998