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- Dish type
- French toast
This is an elegant brunch or late breakfast dish on a lazy Sunday morning. Ideal for special occasions like Mother's day. It's delicious served with a dollop of marmalade on the top and a good cup of coffee.
46 people made this
- 1 French baguette
- 225g cream cheese, sliced into 5mm pieces
- 4 eggs
- 4 tablespoons Irish cream liqueur
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- Good quality marmalade, for serving
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Slice the French bread on a slant, giving each side of the slice a nice surface area. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside.
- In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.
- Melt butter in a frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the pan. Brown on both sides and serve warm with a dollop of orange marmalade on top.
Reviews & ratingsAverage global rating:(45)
Reviews in English (39)
This was delicious!! I made this for my family and everybody came back for seconds. I made a couple slight variations. Instead of making a slit in one slice, I just put some cream cheese between two slices of french bread. I figured that, that would be easier and it turned out great. Instead of using orange marmalade, I used frozen strawberries in sugar and a bit of powdered sugar. I have already been asked to make this again!! Definitely a crowd pleaser!-31 Mar 2003
This was delicious. I recommend spreading the cream cheese out, just for uniformity, and adding a spoonful of strawberry jam (microwaved, to make spreading easier). Also, the recipe called for vanilla, but I did not see it in the steps? I added it to the egg mixture, and that worked great. Thanks!-04 Nov 2002
Absolutely wonderful! Be careful not to stuff too much cream cheese in there, but, this was absolutely excellent. And the marmalade was a nice touch, do try it even if you're skeptical. You'll need a bit more butter to cook them in....this one goes straight into the recipe box permanently!-13 Oct 2003