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My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
Orange Cream Stuffed French Toast
16 ounces Philadelphia Cream Cheese, softened
1/2 Cup Low Sugar Orange Marmalade
2 tablespoons orange zest, divided
6 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
8 slices Texas Toast style bread, challah, or other thick-sliced bread
4 tablespoons Butter, to pan fry the French toasts
8 Tablespoons maple syrup, to serve on top
In a small bowl, combine cream cheese, orange marmalade, and 1 tablespoon orange zest. Set aside. In a medium bowl, whisk together the eggs, milk, vanilla extract, orange extract and remaining 1 tablespoon orange zest. Pour into a shallow bowl, such as a pie plate. Set aside.

With a paring knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with 2 tablespoons of cream cheese-marmalade mixture. (There will be extra cream cheese-marmalade mixture to serve on the side.)

In a skillet over medium heat, melt 1 tablespoon butter. Dip the filled bread in the egg mixture for 30 second on both sides and place in the skillet to brown, cook for about 1 to 2 minutes per side, until golden brown. Cook in batches to avoid crowding the skillet. Repeat with remaining stuffed toasts and add more butter for pan-frying if needed.

Serve hot with maple syrup and extra Cream Cheese-Marmalade (from stuffing) on the side.

Servings: 8

Nutritional information per serving

No nutrition information available

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