A few years ago my mom started to tradition of cooking a delicious stuffed French toast on Christmas morning. So this year I continued the tradition and made some for Kevin and I. It’s so easy and you don’t have to wait until the holidays to make it. It’s perfect for a weekend breakfast in bed or Sunday brunch.
Take one loaf of french bread and slice, at and angle, into eight pieces. Cut a slit along the length of each piece. Meanwhile, mix one 8 oz. “block” or softened cream cheese, with about 1/4 c. orange marmalade, and 1/4 chopped pecans (walnuts are great too). Fill each piece of bread with about 2 tbs. of the mixture. Then just coat with your favorite French Toast egg mixture. Ours is eggs, skim milk, and cinnamon. Fry up the bread in a skillet and serve once golden brown on all sides. Dust with powdered sugar. Makes 8 large slices.
I served ours with fresh pineapple and apple chicken sausage. Yum.