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Orange-Stuffed French Toast

Orange-Stuffed French Toast
Makes:
6
Prep Time:
15
minutes
Total Time:
20
minutes
Orange-Stuffed French Toast is an elegant twist on the classic recipe. The ricotta cheese and orange marmalade layer adds tremendous flavor dimensions. Perfect for brunch!

In this recipe:


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Ingredients:

  • 2/3 cup part skim ricotta cheese
  • 1/4 cup orange marmalade
  • 12 slices (about 3/4-inch-thick) firm, day-old French bread
  • 3 large eggs
  • 1/2 cup Fat Free French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/4 cup orange juice
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • maple syrup, warmed (optional)

Directions:

COMBINE ricotta cheese and marmalade in small bowl; mix well. Spread mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

BEAT eggs in shallow pan or pie plate; whisk in Coffee-mate, orange juice, flour and salt. Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 15 seconds per side. Transfer to a plate and repeat with the remaining sandwiches.

HEAT large skillet over medium heat for 3 to 4 minutes. Swirl half of the butter into hot skillet. Add half of the sandwiches; cook on each side for about 2 to 3 minutes or until golden brown. Repeat with remaining butter and sandwiches. Serve with maple syrup.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Orange-Stuffed French Toast

    Ingredients

    • 2/3 cup part skim ricotta cheese
    • 1/4 cup orange marmalade
    • 12 slices (about 3/4-inch-thick) firm, day-old French bread
    • 3 large eggs
    • 1/2 cup Fat Free French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 1/4 cup orange juice
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    • 1 tablespoon unsalted butter
    • maple syrup, warmed (optional)

     

    Directions

    COMBINE ricotta cheese and marmalade in small bowl; mix well. Spread mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

    BEAT eggs in shallow pan or pie plate; whisk in Coffee-mate, orange juice, flour and salt. Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 15 seconds per side. Transfer to a plate and repeat with the remaining sandwiches.

    HEAT large skillet over medium heat for 3 to 4 minutes. Swirl half of the butter into hot skillet. Add half of the sandwiches; cook on each side for about 2 to 3 minutes or until golden brown. Repeat with remaining butter and sandwiches. Serve with maple syrup.

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