Orange Cream Filled French Toast

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Orange Cream Filled French Toast


    Orange Cream Filled French Toast

  • 4 oz. cream cheese, room temperature
  • 1 Tbsp orange juice
  • 1 large loaf day-old French bread, unsliced
  • 4 large eggs
  • 1 cup milk
  • 2 Tbsp sugar, divided
  • 2 Tbsp orange marmalade
  • 1 tsp grated orange zest
  • 1 tsp vanilla extract
  • 2 Tbsp butter

  • Orange Sauce

  • ½ cup butter, melted
  • 3 Tbsp cornstarch
  • 2/3 cup sugar
  • 1 oz. orange zest
  • 2 cups orange juice

We recently spent a few days in heaven – a little slice of heaven in Sonoma called Occidental. It’s an incredibly beautiful area – only about 8 miles from the ocean and nestled in the rolling wine country hills. We stayed in a delightful B&B called the Inn at Occidental. The owners Tina and Jerry Wolsborn used to live in SA. They traded in our summer heat for four seasons and some of the most beautiful scenery you’ve ever seen. Their B&B is beautiful, and each morning we enjoyed a gourmet breakfast. This Orange Cream Filled French Toast is over the top delicious. I begged for the recipe so I could share it with you!

Orange Cream Filled French Toast:

In a small mixing bowl, combine cream cheese, orange juice, 1 tablespoon sugar, zest and marmalade.

Slice the end off the bread. Cut next slice ½” thick, but not all the way through, to form a pocket. Cut the next slice ½” thick and all the way through. Slice the rest of the loaf, about 8 – 10 portions. Spread about a tablespoon of filling in each pocket, then press together.

In large bowl, whisk the eggs, milk, remaining tablespoon of sugar, and vanilla. Dip each slice of stuffed bread in batter, turning to coat. Continue to dip all slices. (Note: Bread can be soaked overnight in liquid; turn over once.)

Preheat a large skillet over medium heat. Add 1 Tbsp of butter and swirl to coat pan. When butter foams, add as many slices as will fit and cook until lightly browned. Turn and cook other side. Remove and keep warm.

Cook until all slices are done. Serve with Orange Sauce.

Orange Sauce:

Melt butter with cornstarch for 1 minute. Heat juice and add.  Stir until thickened, then add sugar. Bring to boil and then simmer for 5 minutes.

Add about ¼ c maple syrup, or to taste. Garnish with orange zest.

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Inn at OccidentalInn at OccidentalInn at Occidental

6 Responses to Orange Cream Filled French Toast

kay levy says: December 22, 2011 at 4:53 pm

Could you bake this? Or could you make early after you lightly brown and lightly warm in oven till ready to serve? Do not want to be doing this with guests..

Tanji says: December 22, 2011 at 6:46 pm

I would not recommend baking the French toast as the buttery crust would not be the same as it is when sautéed in butter. If baked, I would probably melt butter in the baking pan, put one side down and then turn it over to coat both sides in butter. Bake at a fairly high heat (375) and monitor after 10 minutes. Flip when brown and continue to bake until desired color.

If serving for a large group, I would fry all and keep warm in 275 degree oven. It may be helpful to put a cooling rack on a cookie sheet. Once you cover the French Toast with the Orange Sauce, it will all be good!

    Patty Loving says: December 22, 2011 at 6:51 pm

    Love, Love, Love The Inn at Occidnental. We stumbled upon it while touring the wine country a couple of years ago and it’s always our first choice when visiting Sonoma !

Pamela Anders says: January 6, 2012 at 4:25 pm

Happy New Year Tanji! I wanted to let you know that I made the unbelievably fabulous orange French toast for New Year’s Day. It was a hit in our home! Thank you for sharing all these wonderful recipes and adventures that you have, with all of us. I hope to make it to the next GNO. May 2012 be a year filled with lots of great experiences, wonderful people, lots of love and laughter!


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