Top Stories

Orange and Almond Stuffed French Toast

| April 3, 2014

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone

OPEN KITCHEN with NATHAN SCOTT

 Orange and Almond-Stuffed French Toast

Filled with a delicious orange and almond-flavored cream cheese stuffing, this French toast is sure to become a family favorite.

Ingredients

 

Serves 4

  8 ounces cream cheese, softened  
  3 tablespoons confectioners’ sugar, plus more for garnish  
  2 Navel oranges, finely zested and separated into segments  
  ½ teaspoon ground cinnamon  
  ½ teaspoon pure almond extract  
    Kosher salt  
  8 slices rich white bread (such as Challah or Brioche), sliced  
    Unsalted butter, for greasing  
  2 large eggs, lightly beaten  
  2 tablespoons heavy cream  
  ¼ cup sliced almonds, plus more for garnish  
  ¼ cup orange marmalade  

 

Directions

 

  1. Stir the cream cheese together with the sugar until well combined.  Add 1 teaspoon of orange zest and ¼ teaspoon of cinnamon, along with the almond extract and a pinch of salt.  Sandwich the flavored cream cheese between the slices of bread, creating four servings of French toast.
  2. Set a griddle pan or large cast-iron skillet over medium-high heat.  Grease the griddle with some melted butter.  In a shallow baking dish, whisk the eggs together with the heavy cream.  Dip the French toast in the egg mixture, coating both sides of the sandwiches in the mixture.  Sprinkle the top of each slice of French toast with some of the sliced almonds, pressing the almonds into the surface of the bread.
  3. Place the French toast, almond-side-down, on the hot griddle.  Cook, until the almonds are lightly toasted, 2 to 3 minutes.  Then, flip the French toast over and continue to cook until the bottoms are golden brown, another 1 to 2 minutes.  Remove the French toast from the griddle and transfer to a warm serving platter.
  4. In a mixing bowl, thin the orange marmalade with 2 to 3 tablespoons of hot water.  Stir in the remaining ¼ teaspoon cinnamon and the orange segments.  Drizzle over the finished French toast.  Garnish the French toast with a sprinkling of confectioners’ sugar and sliced almonds.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2014 by Nathan Scott.  All rights reserved.

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone

Tags:

Category: Open Kitchen

Comments are closed.