egg bread sliced


8-slices (2-inch, each) egg bread, 16-ounces whipped cream cheese, 10-ounces orange marmalade, 6 beaten eggs, 1 1/2 cups heavy cream, 1 tablespoon orange liqueur, 1 tablespoon vanilla extract, 1 tablespoon sugar, 1/8 teaspoon salt, 4 cups corn flakes, crushed, 2 tablespoons melted butter.  Butter flavored shortening and 2 tablespoons salted butter for frying and powdered sugar for dusting.

In a bowl mix the cream cheese and marmalade, refrigerate until you are ready to stuff the bread.  In a bowl add the eggs, heavy cream, liqueur, vanilla, sugar, and salt. Mix well, set aside.  Soak the bread slices in the egg custard for at least 5 minutes on each side.  Remove from the custard mix and dip and roll the bread in the corn flakes.  Slice the bread, make sure you do not go all the way through. You are slicing the bread to make a pocket for the marmalade stuffing.  In a heavy skillet add approximately 1 tablespoons of the shortening and 2 tablespoons butter melt.  Add the bread and fry until the toast is golden brown on both sided.  Remove from the skillet, stuff with the cream cheese and marmalade mixture, sprinkle with powdered sugar and serve with warm maple syrup

2 Comments Add yours

  1. Wendy Hodges-Kent says:

    This sounds good. You should make it


    1. Daughter, when would you like me to make it?


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