Stuffed French Toast I recipe

4 servings

1 (1 pound) loaf French bread

1 (8 ounce) package cream cheese

4 eggs

1/4 cup Irish cream liqueur

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter

1/3 cup orange marmalade

Slice the French bread on a slant, giving each side of the slice a nice surface area.

Slice the brick of cream cheese into 1/2 inch thick slices.

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 griddle or frying pan over medium-low heat.

Briefly dip the bread slices in the egg mixture and place on the griddle.

Brown on both sides and serve warm with a dollop of orange marmalade on top.