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The Aaronsburg Inn
The Queen's Special French Toast
Combine the corn syrup, brown sugar, and butter in a saucepan until smooth and bubbly. Spread in the bottom of an 11 x 17-inch glass baking pan. Place half of the bread cubes on top of the syrup mixture. Cream the cream cheese and marmalade together. Add dollops of half the cream cheese mixture and half of the broken walnuts. Repeat.
In large bowl, combine eggs, milk, cream, vanilla, salt, and Triple Sec. Pour this mixture over the bread. Sprinkle with cinnamon and nutmeg. Refrigerate overnight.
Bake, covered, for 50 to 55 minutes in a 350-degree oven, uncovering for the last 10 minutes. The toast should be puffed and golden. Cut into 8 pieces and invert to serve.
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