Okay, Okay, I know Cinnamon Stuffed French Toast isn't the usual offering on Shrove Tuesday, and you definitely can't run with them but they are a great alternative so I'm offering them for your consideration.
Two pieces of cinnamon bread filled with an orange cream stuffing are dredged in an egg mixture with a few additions to spark it up.
Although I use a round cinnamon bread, any will do. Lightly sweetened cream cheese highlighted with a bit of orange zest accentuates the sauce is an easy embellishment to plain French Toast.
The Orange Cream Sauce is the same one I use for my Crepes Suzette except I omit the cream for those. This recipe comes together quickly and should be served warm.
Why This Recipe Works
- The French Toast can be stuffed and kept, well wrapped in the refrigerator for a couple of days.
- The Orange Cream Sauce can be made a few days ahead and refrigerated.
- The egg mixture goes together really fast.
- These can be kept warm in an oven set to the lowest temperature or a warming drawer.
- 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.
Left to Right: Powdered Sugar, orange zest, cream cheese
BACK ROW: Cinnamon Bread, milk
FRONT ROW: Vanilla, sugar, eggs
Orange Cream Sauce
All photos are left to right.
FRONT ROW: Orange Liqueur
SECOND ROW: Cream , cornstarch, brandy, red raspberrries
THIRD ROW: Lemon Juice, blackberries, strawberries, blueberries
BACK ROW: Orange juice, butter, granulated sugar
- Any fruit of your choice can be substituted.
- Breads such as Brioche or Challah can be substituted. Just add a teaspoon of cinnamon to the egg mixture.
- Nuts of your choice can be added to the fruit sauce if desired.
- The liqueur and brandy can be omitted if desired.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Step by Step Instruction
Orange Cream Sauce
Step 1. Melt the butter in a medium saucepan.
Step 2. Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.
Step 3. The pot should be boiling hard and covered with bubbles.
Step 4. Combine the orange liqueur and brandy and pour it into the boiling sauce. Boil another 2 or 3 minutes to return the sauce to it's former thickness.
Step 5. Whisk together the cornstarch and cream before adding it to the syrup.
Step 6. Pour the cornstarch/cream mixture into the boiling sauce. Immediately start stirring constantly, bring back to a boil and cook for several minutes until thickened a bit more. Cool.
Step 7. Wash the fruit and dry it with paper towels. Cut the strawberries into bite size pieces
Step 8.Just before serving, mix the sauce and berries together. Combine with the orange cream. Serve over the Stuffed Cinnamon French Toast.
Stuffing the French Toast
Step 1. Combine the cream cheese, powdered sugar and orange zest.
Step 2. Spread the filling over 8 slices of cinnamon bread. Place and additional eight slices of bread on top.
Step 1. Add a pat or two of butter to a saute pan and melt it slowly over low heat while dipping the toast.
Step 2. Whisk the eggs together so no white is showing. They should be completely amalgamated.
Step 3. Add the milk, sugar, and vanilla to the eggs and whisk to blend together.
Step 4. Dip one piece of the sandwiched bread into the egg mixture for 10 to 15 seconds per side. The time may vary by how dry the bread is but if left too long the bread will disintegrate.
Step 5. Turn the sandwich over and dip the second side.
Step 6. As the sandwiches are dipped on both sides, place the in the saute pan. Turn the heat to medium to medium low and fry just until medium golden brown.
Step 7. Fry the toast to a golden brown and flip over to fry the second side.
While I dry bread for bread pudding, I do not for French Toast. It is much faster not to as the bread does not soak nearly as long depending upon the freshness or staleness of the bread.
Recipes from the early 5th century AD include instructions for what is now called French Toast.They show Pan Dulcis,their name for it was eaten in the age of the Roman Empire. They too would soak bread in a milk and egg mixture and fry it in oil.
Any firm bread will work. Some of the best breads are Brioche and Challah both egg and butter rich doughs with firm textures.
It can be held briefly if all of it cannot be fried at once by keeping it in an oven set on the lowest heat or in a warming drawer.
Should some be left, wrap well in plastic wrap, and refrigerate. To reheat: Wrap individual servings in paper towels and microwave briefly.
Any leftover sauce can be reheated briefly and served with toast or if sauce is leftover without the toast it is delicious on pound cake or ice cream.
- If using soft bread, do not soak too long in the egg mixture or it will disintegrate.
- The use of butter in the saute pan is important to the browning of the toast. Without it, it won't have that golden color that is so appealing.
- The orange liqueur and brandy can be omitted. However, if the alcohol is the only problem, place these in a small pan and cook them until they are very hot at which point the alcohol is burned off and all you have is the essence which adds immensely to the sauce.
Other Delicious Sweet Bread Recipes to Consider
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Stuffed Cinnamon French Toast and Orange Sauce
Orange Cream Sauce
- 6 tablespoons unsalted butter (85 grams or 3 ounces)
- ½ cup granulated sugar (100 grams or 3 ½ ounces)
- ½ cup orange juice, freshly squeezed
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoon orange liqueur (Curacao, Triple Sec, Contreau or Grand Marnier are some brands)
- 2 tablespoons brandy
- ¼ cup heavy cream
- ½ teaspoon cornstarch
- Strawberries, as desired
- Blueberries, as desired
- Blackberries, as desired
- Red Raspberries, as desired
Stuffing for the French Toast
- 6 ounces cream cheese, room temperature, regular or ⅓ less fat is fine (170 grams)
- ½ cup powdered sugar (65 grams or 2 ¼ ounces)
- 2 teaspoons grated orange zest.
Egg Mixture for Dipping
- 16 slices of cinnamon bread
- 4 large eggs
- 1 cup milk (whole or 2%)
- 2 tablespoons granulated sugar or to taste (25 grams or 1 scant ounce)
- 1 teaspoon vanilla
- Butter as needed to saute
Orange Cream Sauce
- Wash the fruit and dry with paper towels. Cut the strawberries into bite size pieces. Mix the fruit and set aside or refrigerate for several hours until needed.
- Melt the butter in a saucepan.
- Add the sugar, orange and lemon juices. Bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.
- Add the orange liqueur and brandy, boil another 2 or 3 minutes to return it to its previous thickness.
- Mix the cornstarch with cream and add to the orange syrup while it is boiling. Stirring constantly, bring the sauce back to a boil and cook for about a minute or 2 until thickened.
- Cool to just warm if using immediately, or cool, cover and refrigerate for several days. Reheat to lukewarm to use.
- Yield: 1 cup sauce.
Filling for the French Toast
- Combine the ingredients and mix until smooth. Set aside.
Egg Mixture for Dipping
- Spread the filling on the bottom of 8 slices of bread to within ¼ inch of the edges. Top with the remaining 8 slices of bread. Set aside.
- Whisk the eggs until completely mixed with no egg white showing. Whisk in the remaining ingredients.
- Place a pat or two of butter in the saute pan and melt over low heat while you dip the sandwiches.
- Dip one piece of the sandwiched bread into the mixture for 10 t0 15 seconds. Do not leave in too long or the bread will start to disintegrate.
- Turn the bread over and soak as before.
- As soon as one sandwich is coated on both sides, place it in the saute pan. Repeat with the other 7 sandwiches.
- Fry on medium low to medium until golden brown. Turn and fry on the other side.
- Keep warm in an oven set to it's lowest heat or in a warming drawer.
- While the French toast is frying, combine the fruit and sauce.
- Place one or two pieces of French Toast on a plate and top with the Orange Cream Sauce with Berries.
- If using soft bread, do not soak it too long in the egg mixture, or it will disintegrate.
- The use of butter in the saute pan is important to the browning of the French Toast. Without it, the toast cannot achieve that golden color which is so appealing.
- The orange liqueur and brandy can be omitted if desired. However, if the alcohol is the only problem, place these in a small pan and cook them until they are very hot, at which point the alcohol is burned off leaving only the essence which adds immensely to the taste of the sauce.
- The stuffed French Toast can be made ahead, well wrapped, and placed in the refrigerator for several days. It can also be well wrapped and frozen for several months. Thaw before continuing.
- The Orange Cream Sauce can also be made ahead and refrigerated several days. Warm to lukewarm before serving with the berries.
- The berries can be prepared several hours before serving if refrigerated.