Stuffed Cinnamon French Toast and Orange Sauce

The finished French Toast arranged in a circle on a plate with the fruit and Orange Sauce in the center on top.

4.95 from 18 votes

Stuffed Cinnamon French Toast and Orange Sauce

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.

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 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.

Prep Time1 30

Total Time1 30

Course: Breakfast/brunch

Cuisine: American

Keyword: French Toast, Orange Cream Sauce

Servings: servings

Calories: 487kcal

Author: Helen S. Fletcher

Ingredients

Orange Cream Sauce

6 tablespoons unsalted butter (85 grams or 3 ounces)
1/2 cup granulated sugar (100 grams or 3 1/2 ounces)
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoon orange liqueur (Curacao, Triple Sec, Contreau or Grand Marnier are some brands)
2 tablespoons brandy
1/4 cup heavy cream
1/2 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 1/3 less fat is fine (170 grams)
1/2 cup powdered sugar (65 grams or 2 1/4 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

Instructions

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 1/4 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.

Serving

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.

Notes

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.

Nutrition