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Best of the West French Toast Recipe

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This recipe for Best of the West French Toast, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dana Carpenter
Added: Sunday, November 25, 2007


1 loaf French bread, sliced 2" thick
8 oz. softened cream cheese
2 Tbsp. butter
1/2 tsp. lemon juice
2 Tbsp. orange marmalade
8 eggs
1 2/3 c. milk
1/3 c. orange juice
1/8 tsp. nutmeg
1/2 tsp. vanilla
grated orange zest

Orange Syrup
1 c. sugar
1 c. butter
1 6-oz can frozen orange juice concentrate

Make a pocket in bread by slicing 3/4 way through the middle. Combine cream cheese, marmalade and lemon juice. Spread 2 Tbsp. of mixture in each pocket. Press gently to close. Combine eggs, milk, orange juice, zest, nutmeg and vanilla. Dip bread (with mixture inside) into the egg mixture brielfely and fry in skillet with butter on medium heat unitl golden on each side. Place on greasesd cookie sheet in 300 oven for 10-15 minutes. Can serve with maple syrup or orange syrup. To make orange syrup; in a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. Remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes: 1-1/2 cups.




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