- 8 slices thick, dense bread (I use my Amish bread)
- 1 (8 ounce) package cream cheese (very soft)
- ½ cup orange marmalade
- 4 eggs
- 1/4 cup Irish cream liqueur (optional- you can use regular cream and 2 tablespoons sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
A decadent breakfast treat fit for a special occasion
Tales of the Dinner Belle
By Brenda Stanley
You’ve heard that breakfast is the most important meal of the day, and I believe it should be one of the most decadent. My stuffed French toast is such a treat. It is something I only make on special occasions because it is rich and sweet and so delicious, but also so addictive. I use my Amish Bread (recipe on my website) but any dense bread works great. The filling is a sweet and tangy combination of cream cheese and orange marmalade and then the sandwiches are dipped in a sweet and creamy batter that gives them such a delicious coating. You can serve these with syrup if you like, but this dish is so tasty and rich, you really don’t need it. And even though it is a breakfast fit for a special day, it’s so simple to make, you’ll want to find reasons to make every day special.
Belle’s Stuffed French Toast
8 slices thick, dense bread (I use my Amish bread)
1 (8 ounce) package cream cheese (very soft)
½ cup orange marmalade
1/4 cup Irish cream liqueur (optional- you can use regular cream and 2 tablespoons sugar)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter
In a bowl, mix together the cream cheese and marmalade until smooth. In a shallow bowl, beat together the eggs, Irish cream liqueur (or ¼ cup cream and 2 tablespoons sugar), cinnamon, and nutmeg.
Spread the cream cheese mixture evenly on the bread and make four sandwiches. Press them together so they are secure and then dip them into the egg mixture on all sides. Melt butter in a griddle or frying pan over medium heat. Place the sandwiches on the hot griddle and cook until browned on all sides. Serve with a dusting of powdered sugar or with syrup (or plain).