Marmalade Stuffed French Toast

8 slices French bread; 1 inch thick
4 ounces cream cheese; room temperature
1/4 cup marmalade
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter

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 syrup.

4 servings


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