Marmalade French Toast Sandwiches 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.

CHEESE AND MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Preheat oven to 350. Have ready a rimmed baking sheet. In large shallow bowl, whisk together eggs, milk orange zest and juice and vanilla. Lay 1 bread slick on a work surface and spread with 1/4 each of the cream cheese and marmalade. Top with another slice. Repeat with remaining bread, cream cheese and margarine. Put a griddle over medium high heat til hot. Lightly oil the griddle. One at a time, dip sandwiches in egg mixture and turn gently to cot evenly, keeping sandwiches intact. Let stand until bread has soaked up some of the egg mixture, about 30 seconds. Remove sandwiches form egg mixture, letting the excess drip back into the bowl. Put on hot griddle. Cook til bottoms are golden brown, about 2 minutes. Flip sandwiches and brown the other sides, about 2 minutes more. Transfer to baking sheet. When all 4 sandwiches are on the sheet, put the sheet in oven and bake til cream cheese melts, about 10 minutes. Serve French toast sandwiches at once with butter and maple syrup. You can experiment with other fruit preserves, such as raspberry or apricot in place of the orange marmalade.

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 SANDWICHES

Steps:

• Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

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.

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.

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.

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.