Sweet Orange French Toast

I love brunch.  I wish we could all stop what we're doing and have brunch every day at 10:00 A.M.  I am ALWAYS hungry at 10:00 and I just love brunch food.  Unfortunately, that's not realistic so I am  limited to Saturday mornings brunches.  This Sweet Orange French Toast recipe is a perfect brunch food because I can make it ahead of time and store it in the freezer.   I put the frozen toasts on a baking sheet and pop them in the oven for half and hour and viola - brunch!

To make my Sweet Orange French Toast, I started with a really delicious loaf of cinnamon, walnut,  raisin bread.
Sweet Orange French Toast
8 ounce package cream cheese                      4 eggs
¼ cup sour cream                                           1 cup milk
2 loaves French bread                                    1 ½ teaspoons vanilla
¾ cup orange marmalade                               1 cup milk
2 ½ cups chopped nuts

 
Beat together cream cheese and sour cream.

Cut loafs into ½” thick slices.
Spread cheese on half of the slices.  Spread marmalade on the other half of the slices of bread.

Sandwich together.

 

Beat eggs, milk and vanilla in a shallow bowl.

Place nuts in another shallow bowl. 
Dip bread in egg, turn and then dip in nuts.  

Place sandwiches on a waxed paper lined cookie sheet.  Cover and freeze until firm.

Transfer to Ziploc bags and freeze for up to 1 month.  To serve:  Place frozen french toast on baking sheet and bake 30-35 minutes at 350.  Serve with maple syrup.

I served these yummy little treats at Christmas time to my family.  They are a great brunch item to have tucked away in the freezer.   

Change up the type of bread or the kind of nuts to put your own spin on this yummy french toast.
Ciao!
Orange Cream French Toast
8 ounce package cream cheese                      4 eggs
¼ cup sour cream                                           1 cup milk
2 loaves French bread                                    1 ½ teaspoons vanilla
¾ cup orange marmalade                               1 cup milk
2 ½ cups chopped nuts
Beat
together cream cheese and sour cream.  Cut loafs into ½” thick slices. 
Spread cheese on half of the slices.  Spread marmalade on the other
half of the slices of bread.  Sandwich together.  Beat eggs, milk and
vanilla in a shallow bowl.  Place nuts in another shallow bowl.  Dip
bread in egg, turn and then dip in nuts.  Place sandwiches on a waxed
paper lined cookie sheet.  Cover and freeze until firm.  Transfer to
Ziploc bags and freeze for up to 1 month.  To serve:  Place frozen
french toast on baking sheet and bake 30-35 minutes at 350.  Serve with
maple syrup.