TOAST

egg bread sliced

This toast looks like any other stuffed french toast, the secret is what’s inside and on top!

STUFFED FRENCH TOAST

8-slices (2-inch) 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 for frying. Add on a mound of whipping cream when you are ready to serve.

In a bowl, mix the cream cheese and marmalade, refrigerate until you are ready to stuff the toast. 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 4-5 tablespoons of the shortening, 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, and serve with warm maple syrup with whipping cream.

whipped cream

 

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