Orange Cream Filled French Toast

I’m sure I’m not the only one who CAN’T WAIT FOR WEEKENDS!  Weekdays are so hectic with getting up early, rushing to get TBP (Teenage Bottomless Pit) out the door with some kind of nourishment in his hands, then fighting the traffic madness on the way to school and back.  By the time the weekend gets here, I don’t know who’s more excited…TBP or ME!!!   Saturdays are usually full with running around, but I love a Sunday morning where we have nothing on our schedule and can sleep in, watch CBS Sunday Morning, and then enjoy a late breakfast.  It’s the one morning where I don’t mind indulging in something extra special, and this dish definitely fits that bill!  My friend, Tanji, posted this dish on her sight,, after returning from a trip to Sonoma, CA and enjoying some time at a delightful B&B called the Inn at Occidental. This dish was over the top delicious, and she was lucky enough to get the recipe from the owners.  The orange sauce was so good, I could have used a straw…It was, without a doubt, the BEST french toast I’ve ever had!

Orange Cream Filled French Toast

Orange Cream Filled French Toast

Orange Cream Filled French Toast


  • 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

Orange Sauce:

  • ½ cup butter, melted
  • 3 Tbsp cornstarch
  • 2/3 cup sugar
  • 1 oz. orange zest
  • 2 cups orange juice

French Toast Preparation:

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, repeating for rest of 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.

Orange Sauce Preparation:

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.


One Response

  1. Hey Liz, this sounds great. I had a wonderful french toast in the Seattle area over spring break. It was cream cheese and fruit filled, dipped in egg and coated in crushed corn flakes, sauteed in butter and served with a berry sauce that was to die for. I made up a recipe and my family says it is awesome. 🙂 Hope you are doing well. 🙂 LIz Short

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