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Stuffed French Toast

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La Belle Cuisine

Stuffed French Toast

Thanks to Peggy, a fellow "Recitopian" , for this recipe!  She wrote:
"My family has always had certain holiday traditions and breakfast on
Christmas morning was one of them. One by one, we would wake up,
come downstairs and when everyone had gathered, we would open gifts
and wait for breakfast to be ready for serving.
The family favorite is Baked Stuffed French Toast filled with orange
cream cheese and served with orange butter and maple syrup. This is put
together on Christmas Eve and then popped into the oven Christmas
morning. When it is accompanied by either bacon, sausage or whatever
breakfast meat you prefer and served with a half a grapefruit that has
been drizzled with Grand Marnier, you have a wonderful, very
elegant breakfast."

20 - 24 slices of bread (any variety crust removed -
I prefer day-old Italian or French bread and I have
used croissants occasionally)
6 eggs
4 cups half and half
2 teaspoons vanilla
1 cup sugar
Dash nutmeg

Filling:
16 oz. cream cheese - mascarpone or even
ricotta may be used in place of the cream
cheese (I've made it with all three)
1 small can of mandarin oranges, drained
1 teaspoon vanilla
2 eggs
1/2 cup sugar

Spray a 3-quart baking dish with non-stick pan coating. Arrange
half of the bread in pan so that the entire bottom is covered.
In a separate bowl mix the eggs, half and half, vanilla and sugar.
Pour half of this liquid over bread.
In a separate bowl combine filling ingredients together until creamy.
Spoon over bread and cover with the remaining bread. Pour rest of
egg mixture over the top. Sprinkle top with dash of nutmeg. Cover
and let stand in refrigerator overnight. Bake in a preheated 350-
degree F. oven for 60 minutes. Let stand 10 minutes before cutting
into 12 rectangles to serve. Serve with orange butter and
maple syrup.

Orange Butter
1/2 cup melted butter
2 tablespoons cornstarch
2/3 cup granulated white sugar
Zest of one (1) orange
2 cups orange juice

Melt the butter with the cornstarch one minute then cool.
Heat the orange juice and add butter-cornstarch mixture, stirring
until thickened. Add the sugar and bring to a boil. Simmer for
5 minutes.
Serves 12.

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