Living 2 Eat |

… from the kitchen of

Donna Engle Godfrey

FRENCH TOAST WITH ORANGE MARMALADE SAUCE

For French toast:

1-8 ounce package cream cheese

1/2 cup ricotta cheese

1/4 cup marmalade

2 tablespoons sugar

1 loaf uncut bread…French or Cuban works best

4 eggs

1 cup half and half

1-teaspoon pure vanilla

Grated nutmeg

Preheat oven to 475 degrees.

Lightly grease baking sheet.

Beat cream cheese until smooth and add ricotta, marmalade, and sugar.

Trim ends from bread and cut the remainder into 8 one and half inch slices. Cut a pocket in each slice. Carefully fill each pocket with cream cheese mixture.. Beat eggs in bowl and add half and half and vanilla. Dip each filled slice one by one into egg mixture allowing it to soak up egg mixture. Place on prepared baking sheet and sprinkle with fresh nutmeg. Bake 5 minutes or until golden brown. Serve with prepared sauce

SAUCE:

1-tablespoon butter

1-1/2 cups peeled and chopped peaches

1 cup orange marmalade

1/2 teaspoon freshly ground nutmeg

Melt butter over medium heat. Add chopped fresh peaches and cook stirring often for about 10 minutes. Add marmalade and nutmeg, stirring until marmalade is melted. Transfer to processor and process until peaches are finely chopped.

Serve with sauce warm.

Note: I have made this with canned peaches and it works well. But the fresh peaches do have the best texture and taste. Apricot Jam is good in place of the Orange Marmalade.