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Stuffed French Toast with Mini-Souffles
Mix together the cream cheese, orange marmalade, and chopped pecans. Divide this mixture equally and spread on 4 slices of bread. Top with other slices to make 4 sandwiches. To make the sauce, heat the apricot preserves in a small saucepan. Thin with orange juice to desired consistency.
Dip the sandwiches into the egg mixture (be sure the edges are coated). Tap off the excess egg mixture and cook in butter in frying pan over medium heat until browned on both sides. Arrange on plate by slicing toast diagonally and fanning banana slices on top. Spoon warm sauce over toast. Garnish with orange slice and mint sprig. Add Mini-Souffle to plate and serve immediately.
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