This Cinnamon Orange Stuffed French Toast is served with a quick homemade Cranberry Sauce for a tangy and sweet breakfast treat!
Cranberry Sauce
- 7 oz fresh cranberries
- 1/4 cup water
- Juice from one orange (about ½ cup)
- ½ - ¾ cup sugar, depending on how tangy you want your sauce to be
- Zest from ½ an orange, finely grated
- Start with making the cranberry sauce. Add all ingredients to a small saucepan and bring to the boil. Reduce to a simmer and cook until the cranberries are cooked and the liquid has thickened into a syrup.
French Toast
- 1 cup Mascarpone cheese (or substitute cream cheese)
- 2 tbsp powdered sugar
- Zest from ½ an orange, finely grated
- 21/2 tsp ground cinnamon, divided
- 2 large eggs
- 1 cup milk
- 1 cup flour
- 8 large slices white bread
- Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon. Set aside until ready to assemble.
- To make the batter whisk together the eggs, milk, flour and remaining ½ teaspoon cinnamon in a large bowl.
- Spray a large nonstick frying pan with cooking spray and heat over medium-high heat. Divide the Mascarpone filling evenly between 4 slices of bread. Make sure to leave half an inch on all edges to avoid spilling. Top with the remaining bread and gently push down the edges to seal.
- One at a a time, dip the stuffed toast into the batter and generously coat (this can get a bit messy). Cook in the hot frying pan until both sides are golden and puffy.
- Serve hot with the cranberry sauce.
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