Stuffed Cinnamon French Toast & Orange Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo 2With the holidays around the corner, this Stuffed Cinnamon French Toast with Orange Cream Sauce is perfect for a brunch.

For this Stuffed Cinnamon French toast you can use any cinnamon bread, but Dierberg’s in St. Louis has a great round cinnamon bread that I used for mine.   I actually thought of making the French toast with croissants but when I went shopping, I found this charming cinnamon bread and instantly changed my mind. Lightly sweetened cream cheese highlighted with a bit of orange zest to accentuate the sauce is an easy embellishment to plain French Toast.

The French toast can be sandwiched and wrapped in film to be used the next day or two. The Orange Sauce has it’s base as the sauce for my Crepes Suzette.  For this one, I simply added a bit of cream and cornstarch to thicken it slightly.  It can be made several days ahead and simply warmed slightly to bring it to room temperature before combining it with the fresh berries.

Just before your guests arrive, fry off the Stuffed Cinnamon French Toast and keep it warm in a low oven or warming drawer.  Serve it with the Orange Cream Sauce with Berries.  This is guaranteed to have them coming back for more with not a lot of work for you.

Filling for Stuffed Cinnamon French ToastFilling ingredients for Stuffed Cinnamon French Toast6 ounces cream cheese (1/3 less fat is fine), room temperature
1/2 cup powdered sugar
2 teaspoons grated orange zest

Combine the cream cheese, powdered sugar and orange zest. Mix completely.  Set aside.

Stuffed Cinnamon French ToastIngredients for Stuffed Cinnamon French Toast16 slices cinnamon bread
4 eggs
1 cup milk, whole or 2%
2 tablespoons sugar or to taste
1 teaspoon vanilla
Butter as needed

Spread filling evenly on 8 slices of cinnamon bread.Spreading filling on cinnamon bread for Stuffed Cinnamon French Bread Top with remaining 8 slices of bread.Sandwiching cinnamon bread for the Stuffed Cinnamon French BreadSandwiched cinnamon bread for the Stuffed Cinnamon French Bread Set aside. Whisk the eggs until completely blended.Eggs mixed for Stuffed Cinnamon French Toast Add the remaining ingredients and whisk to combine.Eggs with other ingredients for Stuffed Cinnamon French Taost

Dip each cinnamon bread sandwich into the mixture on both sides letting it sit in the egg mixture a couple of minutes on each side to soak in the liquid. The time it sits in the mixture will depend upon how fast the bread soaks it up. You don’t want the bread to disintegrate in the liquid.Stuffed Cinnamon French Toast in batter for Stuffed Cinnamon French TaostStuffed Cinnamon French Toast dipped on second side

Place a pat of butter into a non stick pan. Heat to melt but do not brown.Butter melted in a pan for the Stuffed Cinnamon French ToastPlace sandwiches in the hot pan. Saute until golden; flip over and sauté the other side.Browning the first side for the Stuffed Cinnamon French Bread

Browning second side of the Stuffed Cinnamon French BreadServes 4 with 2 sandwiches per order.  Serve the Stuffed Cinnamon French Toast with the Orange Cream Sauce with Berries below.

Orange Cream Sauce with BerriesOrange Sauce and Berries for the Stuffed Cinnamon French Toast 6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch
Strawberries, cut if large
Blueberries
Blackberries
Red Raspberries

Melt butter in a saucepan.Butter melted for the sauce for the Stuffed Cinnamon French Bread Add the sugar, orange and lemon juice; Sugar added to butter for the Stuffed Cinnamon French Toastbring to a boil and boil hard for 3 to 4 minutes until somewhat thickened. Sauce boiling hard for the Stuffed Cinnamon French ToastAdd the orange liqueur and brandy; Liqueurs added to the sauce for the Stuffed Cinnamon French Toastboil another 2 minutes to return to thickness. In the meantime whisk the cream and cornstarch together.Cornstarch and cream for the sauce of Stuffed Cinnamon French ToastCornstarch added to cream for the Stuffed Cinnamon French ToastAdd the cornstarch and cream mixture;Pouring the cornstarch and cream into the sauce for the Stuffed Cinnamon French Toastand, stirring constantly, bring back to a boil and cook for 2 minutes. Cool completely.

Mix berries together.Mixed berries for the Stuffed Cinnamon French Toast Drizzle with orange cream. Serve over the Stuffed Cinnamon French Toast.Stuffed Cinnamon French Toast for Stuffed Cinnamon French Toast

Yield: 1 cup sauce without berries

Notes: The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t matter. This sauce may be made several days ahead and stored in refrigerator. Bring to room temperature before using.

In addition to the Stuffed Cinnamon French toast, this berried sauce is great on pound cake, ice cream and crepes.

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6 thoughts on “Stuffed Cinnamon French Toast & Orange Sauce

  1. Manisha

    Helen this looks and sounds delicious!

    I loved the picture of 4 slices toasting in butter. Its making me hungry :)

    love

  2. elodia

    Hi if we are gluten free and we don’t have that beautiful bread, how can I make my breads from UdI’s get the cinnamon flavor

    1. hfletcher Post author

      I don’t know what Udl’s is? The best I can tell you is to add a teaspoon of cinnamon (or to taste) to the egg mixture before dipping the bread in.

  3. Vicki Bensinger

    This does sound so tasty. I’m sure it would wake the family up just from the wonderful aroma as it was being cooked. Nice recipe. I’ve never seen that bread at dierbergs but will look for it now.

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