French Toast à L’Orange–ready in under 30 minutes–has a delicious pecan crusted outside with a creamy orange filling on the inside.
Our pantry and fridge haven’t been restocked in a few days, but with just a little creativity, this delicious French toast occurred. Part of the fun in cooking for me is seeing what I can “concoct” – as John would say – from what we have on hand, and sometimes, like today, it ends up on my repeat list. John gave this breakfast five stars, so I decided the recipe deserved a sophisticated name, hence French Toast à L’Orange!
This recipe was actually featured on my blog in the early days, but I decided that it needed a little “refresh” with some updated images. (Scroll to the bottom of this post to see my original photo. Hopefully, you can see that I’ve improved in the last few years!). This French Toast starts by building sandwiches with a cream cheese and orange marmalade filling. I normally use an Italian bread or French loaf when I make French Toast, but this time I used Sara Lee Artesano Bread — one of my new favorites!
After assembling the sandwiches, dip them in the egg mixture (see recipe), place them on a lightly greased baking sheet, and sprinkle with chopped pecans. Bake in a 350-degree oven for 20 minutes and you’ve got crispy French Toast with a creamy center — delicious!
Top it all off with maple syrup or powdered sugar and serve. For best results, use denser bread as noted in the recipe, but “day-old” regular sandwich bread could also work.
French Toast à L'Orange
- 3 oz. light cream cheese softened
- 3 Tablespoons orange marmalade
- 8 slices Italian bread or Texas Toast
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 2 Tablespoons chopped pecans
- Preheat oven to 350 degrees. Lightly spray baking sheet with cooking spray.
- Stir together cream cheese and marmalade.
- Spread equal amounts of cream cheese mixture on top of 4 bread slices and top with remaining bread to make 4 sandwiches.
- Whisk together eggs, milk, vanilla, and nutmeg.
- Dip toast sandwiches into egg mixture coating on both sides and place on baking sheet.
- Sprinkle pecans evenly over top.
- Bake 20 minutes. Serve immediately with maple syrup.