Recipe: Marscapone and Marmalade-Stuffed French Toast

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6 eggs

½ cup heavy cream

1 ½ teaspoons orange zest

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon vanilla extract

3 tablespoons sugar

¼ teaspoon salt

8 slices (¾-inch) day-old brioche

16 teaspoons mascarpone OR cream cheese

8 teaspoons orange marmalade

2 tablespoons butter

Maple syrup, for serving

In a mixing bowl whisk together the eggs, cream, zest, cinnamon, nutmeg, vanilla, sugar and salt.

Lay the brioche slices flat on a clean work surface. Spread one side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone or cream cheese on half of the slices. Place the slices together to form 4 sandwiches.

Working one at a time, dip the sandwich in the royale, letting it sit about 1 ½ minutes per side. Transfer to a plate and repeat with the remaining sandwiches.

Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.

Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.

Yield: 4 servings

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc.

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