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.