STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE

Stuffed French Toast w/ Apricot & Orange Marmalade image

Provided by Carol Junkins

Time 20m

Number Of Ingredients 14

1 pkg 8 oz. cream cheese
1/2 c 4 oz. part-skim ricotta cheese
1/4 c orange marmalade
2 Tbsp granulated sugar
1 loaf (16 ounces) vienna bread
4 eggs
1 c milk
1 tsp vanilla extract
grated nutmeg
APRICOT AND ORANGE MARMALADE SAUCE RECIPE:
1 Tbsp butter
1 1/2 c chopped peeled fresh apricots or peaches
1 c orange marmalade
1/2 tsp ground nutmeg

Steps:

1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings