16 ounces Philadelphia Cream Cheese, softened ½ Cup Low Sugar Orange Marmalade 2 tablespoons orange zest, divided 6 eggs ½ cup milk ½ teaspoon vanilla extract ½ 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.
No nutrition information available