French Toast, Stuffed Serves 4

Preheat oven to 300. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4″ long by 2″ deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous T into each pocket. Whisk eggs, milk, vanilla, cinnamon and nutmeg in pie plate. Dip 4 stuffed slices into mix, coating completely. Melt 1T butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden, about 2 min per side. Transfer to baking sheet in oven. Repeat with remaining slices and 1T butter. Serve w Orange Syrup.

Bread 8 2.5X4.5″ slices French bread, 1″ thick
Cream Cheese 4oz, at room temp
Marmalade 0.25c
Egg 4 large
Milk 1 c
Vanilla 1tsp
Cinnamon 0.25 tsp
Nutmeg 0.125 tsp
Butter 2T