Marmalade Stuffed French Toast With Cardamom Recipes

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Steps:

• Make french toast:
• Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
• Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
• Make citrus syrup:
• Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
• Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.

MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.

SEVILLE ORANGE, VANILLA & CARDAMOM MARMALADE

Steps:

• Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
• Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) - the boiling point of jam is 105C. If you don't have a cooking thermometer, try the 'wrinkle test' - spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it's ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.

BAKED STUFFED ORANGE FRENCH TOAST

Steps:

• Butter a 9x13 baking dish.
• Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
• Beat the cream cheese and marmalade until smooth.
• Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
• Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
• Refrigerate overnight.
• Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
• Enjoy!