Recipe from Bowman's Oak Hill Bed & Breakfast.
** This recipe is a three step process. Steps one and two are done the night before.
12 slices French bread
Cream Cheese Mixture:
12 oz cream cheese
1/4 cup apricot preserves
1 tsp of orange zest
1/4 cup chopped pecans
1 tbl sugar
Combine together until smooth.
Step 1: Spread 6 slices of French bread with the cream cheese mixture. Top with remaining 6 slices of bread and place in Buttered 9 x 13 glass baking dish.
Step 2: Mix together ingredients below and pour over stuffed bread.
9 large eggs, beaten
1 cup orange juice
1 cup milk
1/2 cup Triple Sec
3 tbls sugar
1 tsp vanilla
1/4 tsp salt
2 tbls of butter (for morning)
Cover bread and egg mixture with plastic wrap and refrigerate over night.
In the morning spread the top of bread with 2 tablespoons of butter.
Bake at 350 degrees for 45 minutes. Check in 30 minutes to see if you need to tent it with foil to keep the top from browning to much. Every oven is different.
Step 3: While French toast bakes, make the peach mandarin sauce.
Peach Mandarin Sauce:
16 oz pkg frozen peaches
11 oz can Mandarin Oranges
1/2 cup apricot preserves
1/2 cup sugar
2 tbls cornstarch, pre mixed with 2 tbls Triple Sec
Using a large deep skillet or 3 qt pan place first four ingredients in pan and heat to boil. Then add cornstarch and Triple Sec mixture. Mix in slowly and continue stirring until thickened.
Place a stuffed French toast piece on a plate and top with generous portion of sauce.
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Outagamie County's second largest employer is expanding, and veterans are encouraged to apply.
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