Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - French Toast - Marmalade Stuffed French Toast
Famous Authors (View All Authors)
Breakfastandbrunches - French Toast -  Marmalade Stuffed French Toast Post by :VictorE Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3030

Click below to download : Breakfastandbrunches - French Toast - Marmalade Stuffed French Toast (Format : PDF)

Breakfastandbrunches - French Toast - Marmalade Stuffed French Toast

Eight 2-1/2 x 4-1/2 x 1 inch thick slices French bread
4 ounces cream cheese, room temperature
1/2 cup orange marmalade
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 Tablespoons (1/4 stick) butter or margarine


Preheat oven to 300 degrees. Place baking sheet in oven. Cutting through top crust of each bread slice, make a 4-inch long by 2-inch deep pocket.

Stir cream cheese and marmalade in small bowl. Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.

Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg in a pie plate. Dip 4 stuffed bread slices into egg mixture, coating completely.

Melt 1 Tablespoon butter in large, nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven to keep it warm. Repeat dipping and cooking with remaining 4 slices, egg mixture, and 1 Tablespoon butter. Serve with orange syrup.

Mango Inn Bed and Breakfast
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - French Toast -  Orange Vanilla French Toast Breakfastandbrunches - French Toast - Orange Vanilla French Toast

Breakfastandbrunches - French Toast -  Orange Vanilla French Toast
1 (10 oz) loaf French or Italian bread 6 lge eggs 3/4 C orange juice 1/2 C whipping cream 2 T sugar 4 t vanilla 1 t grated orange rind 1/4 t salt 1 T butter or marg Orange slices Powdered sugar Slice bread 3/4". Arrange in single layer in well greased 15 X 10" jellyroll pan. Beat eggs, sugar, OJ, cream, orange rind, vanilla, salt to blend well. Pour over bread, turning to coat. Cover, refrigerate to absorb all liquid, about 6 hrs. Grill or bake. To grill, melt butter in skillet or flat grill. Add bread in batches; cook
PREVIOUS BOOKS

Breakfastandbrunches - French Toast -  Make-ahead French Toast Breakfastandbrunches - French Toast - Make-ahead French Toast

Breakfastandbrunches - French Toast -  Make-ahead French Toast
12 eggs 1/2 teaspoon salt 2 cups milk 1/4 teaspoon ground cinnamon 1 teaspoon grated lemon rind 8 slices bread -- cut on the diagonal 1 teaspoon sugar 1 teaspoon vanilla Grease a 9x13-inch shallow baking dish; set aside. In a large bowl, beat together all ingredients except bread. Arrange bread slices so they overlap. Pour egg mixture over bread. Cover; refrigerate overnight. When ready to serve, preheat oven to 350 F. Bake for 30-35 minutes, until golden and fluffy. Serve with hot syrup or jam. Serves 4
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT