We recently spent a few days in heaven – a little slice of heaven in Sonoma called Occidental. It’s an incredibly beautiful area – only about 8 miles from the ocean and nestled in the rolling wine country hills. We stayed in a delightful B&B called the Inn at Occidental. The owners Tina and Jerry Wolsborn used to live in SA. They traded in our summer heat for four seasons and some of the most beautiful scenery you’ve ever seen. Their B&B is beautiful, and each morning we enjoyed a gourmet breakfast. This Orange Cream Filled French Toast is over the top delicious. I begged for the recipe so I could share it with you!
Orange Cream Filled French Toast:
In a small mixing bowl, combine cream cheese, orange juice, 1 tablespoon sugar, zest and marmalade.
Slice the end off the bread. Cut next slice ½” thick, but not all the way through, to form a pocket. Cut the next slice ½” thick and all the way through. Slice the rest of the loaf, about 8 – 10 portions. Spread about a tablespoon of filling in each pocket, then press together.
In large bowl, whisk the eggs, milk, remaining tablespoon of sugar, and vanilla. Dip each slice of stuffed bread in batter, turning to coat. Continue to dip all slices. (Note: Bread can be soaked overnight in liquid; turn over once.)
Preheat a large skillet over medium heat. Add 1 Tbsp of butter and swirl to coat pan. When butter foams, add as many slices as will fit and cook until lightly browned. Turn and cook other side. Remove and keep warm.
Cook until all slices are done. Serve with Orange Sauce.
Melt butter with cornstarch for 1 minute. Heat juice and add. Stir until thickened, then add sugar. Bring to boil and then simmer for 5 minutes.
Add about ¼ c maple syrup, or to taste. Garnish with orange zest.
- 4 oz. cream cheese, room temperature
- 1 Tbsp orange juice
- 1 large loaf day-old French bread, unsliced
- 4 large eggs
- 1 cup milk
- 2 Tbsp sugar, divided
- 2 Tbsp orange marmalade
- 1 tsp grated orange zest
- 1 tsp vanilla extract
- 2 Tbsp butter
- ½ cup butter, melted
- 3 Tbsp cornstarch
- 2/3 cup sugar
- 1 oz. orange zest
- 2 cups orange juice