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Stuffed French Toast

  • 8 oz package cream cheese
  • 3 tbs. orange marmalade
  • 4 eggs
  • 1/3 cup milk
  • pinch of salt
  • 1 loaf Challah or other small-eyed loaf

    Mash marmalade into cream cheese. Cut bread into 1 inch slices, cutting a pocket into each slice for stuffing. With a pastry bag or butter knife, stuff each slice of bread with cream cheese blend.

    Beat eggs in a flat bowl. Beat in milk and salt. Dip stuffed slices of bread into egg batter and transfer to a hot skillet. Brown on each side and transfer into warm oven while repeating with remaining slices.

    Serve with powdered sugar and a dollop of marmalade. Also good with honey or syrup. Any flavor of preserves can be used.


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