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    Home > Sweet Bread

    Published: Nov 9, 2015 · Modified: Nov 19, 2022 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Stuffed Cinnamon French Toast & Orange Sauce

    Cinnamon French Toast with Berries in an Orange Sauce

    With 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 ingredients for Stuffed Cinnamon French Toast

    Filling for Stuffed Cinnamon French Toast6 ounces cream cheese (⅓ less fat is fine), room temperature
    ½ cup powdered sugar
    2 teaspoons grated orange zest

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

    Ingredients for Stuffed Cinnamon French Toast

    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

    Spreading filling on cinnamon bread for Stuffed Cinnamon French Bread
    Sandwiching cinnamon bread for the Stuffed Cinnamon French Bread
    Sandwiched cinnamon bread for the Stuffed Cinnamon French Bread
    Eggs mixed for Stuffed Cinnamon French Toast
    Eggs with other ingredients for Stuffed Cinnamon French Taost

    Spread filling evenly on 8 slices of cinnamon bread. Top with remaining 8 slices of bread. Set aside. Whisk the eggs until completely blended. Add the remaining ingredients and whisk to combine.

    Stuffed Cinnamon French Toast in batter for Stuffed Cinnamon French Taost
    Stuffed Cinnamon French Toast dipped on second side

    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.

    Butter melted in a pan for the Stuffed Cinnamon French Toast
    Browning the first side for the Stuffed Cinnamon French Bread

    Place a pat of butter into a non stick pan. Heat to melt but do not brown.Place sandwiches in the hot pan. Saute until golden; flip over and sauté the other side.

    Browning second side of the Stuffed Cinnamon French Bread

    Serves 4 with 2 sandwiches per order.  Serve the Stuffed Cinnamon French Toast with the Orange Cream Sauce with Berries below.

    Orange Sauce and Berries for the Stuffed Cinnamon French Toast

    Orange Cream Sauce with Berries6 tablespoons unsalted butter
    ½ cup sugar
    ½ cup orange juice, freshly squeezed
    ¼ cup lemon juice, freshly squeezed
    2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
    2 tablespoons Brandy
    ¼ cup 40% cream
    ½ teaspoon cornstarch
    Strawberries, cut if large
    Blueberries
    Blackberries
    Red Raspberries

    Butter melted for the sauce for the Stuffed Cinnamon French Bread
    Sugar added to butter for the Stuffed Cinnamon French Toast
    Sauce boiling hard for the Stuffed Cinnamon French Toast
    Liqueurs added to the sauce for the Stuffed Cinnamon French Toast
    Cornstarch and cream for the sauce of Stuffed Cinnamon French Toast
    Cornstarch added to cream for the Stuffed Cinnamon French Toast
    Pouring the cornstarch and cream into the sauce for the Stuffed Cinnamon French Toast

    Melt butter in a saucepan. Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened. Add the orange liqueur and brandy; boil another 2 minutes to return to thickness. In the meantime whisk the cream and cornstarch together.Add the cornstarch and cream mixture;and, stirring constantly, bring back to a boil and cook for 2 minutes. Cool completely.

    Mixed berries for the Stuffed Cinnamon French Toast
    Stuffed Cinnamon French Toast for Stuffed Cinnamon French Toast

    Mix berries together. Drizzle with orange cream. Serve over the 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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    Reader Interactions

    Comments

    1. Manisha says

      November 13, 2015 at 10:31 pm

      Helen this looks and sounds delicious!

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

      love

      Reply
      • hfletcher says

        November 15, 2015 at 1:05 pm

        Thanks Manisha: I agree that is a mouth watering photo. Mike is good at what he does. It wouldn't be the same blog without him.

        Reply
    2. elodia says

      November 10, 2015 at 9:13 am

      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

      Reply
      • hfletcher says

        November 10, 2015 at 9:55 am

        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.

        Reply
    3. Vicki Bensinger says

      November 09, 2015 at 6:34 am

      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.

      Reply
      • hfletcher says

        November 09, 2015 at 3:34 pm

        Hi Vicki: It is on a table in front of the doughnuts at the Promenade Dierberg's. Thanks for the kind words.

        Reply

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