Nutty Marmalade Sandwiches Food

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Baked French Toast with Cardamom and Marmalade image

Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Kid-Friendly Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 10

Number Of Ingredients 18

Ingredients

For french toast
1 1/4 cups orange marmalade
10 4 x 4 x 1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For citrus syrup
1 1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar
Powdered sugar

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.

CHEDDAR, CUCUMBER AND MARMALADE SANDWICHES

Cheddar, Cucumber and Marmalade Sandwiches image

Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.

Provided by Melissa Clark

Categories lunch, weekday, main course

Time 5m

Yield 4 sandwiches

Number Of Ingredients 5

Ingredients

8 slices pumpernickel bread
2 tablespoons butter, softened
2 tablespoons orange marmalade
6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
1 cup thinly sliced cucumber

Steps:

Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 80 milligrams, Sugar 5 grams, TransFat 0 grams

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