Chambered Nautilus Inn

Seattle, Washington

Specialty Recipe

Stuffed French Toast
with Orange Syrup

Ingredients

Six 1-inch slices of French bread

4 ounces of cream cheese, softened

1/4 cup orange marmalade

3 eggs

3/4 cup milk

1/4 teaspoon vanilla

1/8 teaspoon cinnamon

Dash of ground nutmeg

2 Tablespoons butter or margarine

Orange syrup

1 cup sugar

1 cup butter

One 6-ounce can frozen orange juice concentrate.

Cut across the top crust side of the bread and cut a pocket in each slice. In a small mixing bowl, stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of cream cheese mixture into every pocket. In a mixing bowl, beat eggs, milk, vanilla, cinnamon, and nutmeg until combined. Dip stuffed bread slices into egg mixture. Heat butter or margarine on a griddle and add stuffed bread slices. Fry over medium heat until golden brown, turning once. Serve with warm orange syrup and garnish with orange slice powdered sugar. Makes: 8 slices

Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. Remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes: 1-1/2 cups.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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