Georgestown Orange and Cream Cheese Stuffed French Toast with Maple Cointreau Syrup

I make a number of different kinds of stuffed French toast and this one was the result this morning of some leftover Whole Wheat and Raisin Bread from the fantastic Georgestown Bakery here in St. John's. Add to that a little inventiveness between Spouse and I on a quiet Sunday morning with the kids away at their grandparents for the day.

I decided to try some stuffed french toast using some good English marmalade and Spouse came up with the idea to add a little Cointreau to the maple syrup. All I can say about the final result is... OMG! OMG! OMG!

Definitely one of the most decadent breakfasts I have ever had! This is a "must try" for sure. Definitely a great idea to impress brunch guests too but we were very happy not to have to share ours this morning! ;)

Makes 4

Blend together until smooth:

4 ounces cream cheese

2 tbsp sifted icing sugar

Pinch nutmeg

½ tsp vanilla extract

Cut 4 slices of good crusty raisin bread, twice as thick as a regular slice. Cut a pocket into each slice on one side of the crust, leaving the other sides intact. Carefully spread ¼ of the cream cheese mixture into the pocket of each slice. On the other side of each pocket spread

1 tablespoon of good quality orange marmalade.

(If marmalade is not to your liking try substituting a jam like peach, apricot or even bakeapple.)

Beat together

2 eggs
2 tbsp heavy cream
¼ tsp salt
¼ tsp cinnamon
½ tsp vanilla extract

Dip bread in egg mixture and fry over medium to medium low heat in 3 tbsp butter until golden brown on both sides. Lower heat is better for this recipe to make sure that the slices are heated through without burning the outside.

Maple Cointreau Syrup

Mix together:

5 ounces maple syrup
1 ounce Cointreau liqueur (or other orange liqueur)

Drizzle over the stuffed French toast and serve.