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Marmalade-Stuffed French Toast Recipe

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This recipe for Marmalade-Stuffed French Toast, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Whelehan
Added: Sunday, January 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 slices French bread, about 2 inches thick
cup marmalade or any kind of jam
1 cup milk
teaspoon ground cinnamon
4 ounces cream cheese, room temperature
4 large eggs
2 teaspoons vanilla extract
4 tablespoons unsalted butter

Directions:
Directions:
Preheat oven to 300. Place baking sheet in oven. Cutting through top crust of each slice of bread, make a 4 inch by 2 inch deep pocket (like a pita pocket). Stir cream cheese and marmalade in small bowl. Spoon generous tablespoon cream cheese/marmalade mixture into each pocket. Whisk eggs, milk, vanilla and cinnamon in pie plate. Dip 4 stuffed bread slices into egg mixture coating completely. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown (about 3 - 4 minutes per side). Transfer French toast to baking sheet in oven to keep warm. Repeat dipping and cooking with remaining 4 slices, using second 2 tablespoons of butter. Serve with syrup.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Kim (Rufus's niece) is Phil Getzen's daughter.

 

 

 

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