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Categories:
cranberry sauce cranberries sugar orange juice cinnamon marmalade _____ butter brown sugar syrup Bread weight Cream Cheese eggs orange juice vanilla
Viewed: 43 - Published at: 7 years agoIngredients
- FOR THE CRANBERRY SAUCE:
- 12 ounces, weight Bag Of Cranberries
- 1 cup Sugar
- 1/2 cups Orange Juice
- 1 Tablespoon Cinnamon
- 1/2 cups Marmalade
- _____
- FOR THE FRENCH TOAST:
- 8 Tablespoons Butter
- 1-1/4 cup Packed Brown Sugar
- 4 Tablespoons Light Corn Syrup
- 1 pound Loaf Of French Or Italian Bread
- 8 ounces, weight Cream Cheese
- 8 whole Eggs
- 1-1/2 cup Half-and-half
- 2 Tablespoons Orange Juice
- 1 teaspoon Vanilla
Method
- For cranberry sauce:
- Place all ingredients except marmalade in a saucepan and bring to a boil. Reduce heat and simmer until cranberries pop. Remove from heat and add marmalade; mix and set aside.
- For French toast:
- In a saucepan, melt together butter, brown sugar, and corn syrup over low heat. Add 1 1/2 cups of the cranberry sauce, mix, and set aside.
- Slice bread thickly. Spread cream cheese on one piece of bread and make a sandwich. Continue with the rest of the bread.
- Beat eggs and add half-and-half, orange juice, and vanilla. Stir together.
- Spread the cranberry/brown sugar mixture in a greased 9x13 baking dish. Layer the cream cheese sandwiches on top and pour the egg mixture over the bread. Refrigerate overnight or cook immediately for 50-60 minutes in a 350-degree oven. Cover with tinfoil for the first 30 minutes then remove. Serve with the remaining cranberry sauce.
