Marmalade Baked French Toast Food

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.

BAKED MARMALADE FRENCH TOAST

Steps:

• Spread softened butter on one side of each bread slice.
• Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
• Combine milk and next 6 ingredients, stirring with a whisk.
• Pour egg mixture over bread.
• Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Sprinkle casserole with almonds.
• Bake at 350° for 45 minutes or until golden.
• Let stand 5 minutes before serving.

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.

MARMALADE BAKED FRENCH TOAST

Steps:

• Place bread cubes in a large baking pan.
• Beat eggs. Whisk in cream, milk and marmalade. Pour over bread cubes. Let stand 1 hour.
• Preheat oven to 350°F Cover pan with aluminum foil and bake 20 minutes. Remove foil and bake another 20-30 minutes until puffed and golden.

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Steps:

• Make french toast:
• Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
• Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
• Make citrus syrup:
• Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

FRENCH TOAST CASSEROLE WITH MARMALADE SYRUP

Steps:

• Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
• In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
• Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
• In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.

CHEESE AND MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Preheat the oven to 350°.
• Have ready a rimmed baking sheet.
• In a large shallow bowl, whisk together the eggs, milk, orange zest and juice, and vanilla.
• Lay 1 bread slice on a work surface and spread with one-fourth each of the cream cheese and marmalade.
• Top with another slice.
• Repeat with the remaining bread, cream cheese, and marmalade.
• Place a griddle over med-high heat until hot.
• Lightly oil the griddle.
• One at a time, dip the sandwiches in the egg mixture and turn gently to coat evenly, keeping the sandwiches intact.
• Let stand until the bread has soaked up some of the egg mixture, about 30 seconds.
• Remove the sandwiches from the egg mixture, letting the excess drip back into the bowl, and place on the hot griddle.
• Cook until the bottoms are golden brown, about 2 minutes.
• Flip the sandwiches and brown the other sides, about 2 minutes more.
• Transfer to the baking sheet.
• When all 4 sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese, melts, about 10 minutes.
• Serve the French toast sandwiches at once with butter and maple syrup.

ORANGE CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300°F.
• Place baking sheet in oven.
• Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
• Mix cream cheese and marmalade together.
• Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
• Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
• Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
• Cook until golden brown, about 2 minutes per side.
• Place on baking sheet, and keep in oven until ready to serve.
• Repeat procedure for the remaining 4 slices.
• 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.