Orange marmalade and mascarpone cheese combine to make an extra special breakfast treat for your family and friends.
½ cup heavy cream
½ orange, juiced
1-½ tsp orange zest
½ tsp ground Korintje Cinnamon Powder*
¼ tsp freshly grated nutmeg*
½ tsp Nielsen-Massey Madagascar Vanilla*
3 Tbsp sugar
¼ tsp kosher salt
8 slices (3/4 inch) challah bread
5 Tbsp mascarpone
8 tsp English Breakfast Orange Marmalade*
2 Tbsp unsalted butter
Confectioners’ sugar, for dusting
Maple syrup, for serving (Pennsylvania Maple Syrup*)
In a mixing bowl* whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt.
Lay the challah slices flat on a clean work surface. Spread 1 side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches.
Working 1 at a time, dip the sandwich in the egg mixture. Transfer to a plate and repeat with the remaining sandwiches.
Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.
Cut the French toast “sandwiches” in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.
*Available at Zest!
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