Baked French Toast with Cardamom and Marmalade

• Produce

  • 4 tsp Lemon peel
  • 7 tsp Orange peel

• Refrigerated

  • 3 Egg yolks, large
  • 3 Eggs, large

• Condiments

  • 1 1/4 cups Corn syrup, light
  • 3 tbsp Lemon juice, fresh
  • 1 1/4 cups Orange marmalade

• Baking & Spices

  • 1 1/4 tsp Cardamom, ground
  • 1 Powdered sugar
  • 2/3 cup Sugar

• Dairy

  • 3/4 cup Whipping cream
  • 1 1/4 cups Whole milk

• Other

  • 10 4 x 4 x 1-inch-thick slices egg bread

Found on epicurious.com

Description

Ingredients

• 1 1/4 cups orange marmalade
• 10 4 x 4 x 1-inch-thick slices egg bread
• 1 1/4 cups whole milk
• 3/4 cup whipping cream
• 1/2 cup sugar
• 3 large egg yolks
• 3 large eggs
• 1 1/4 teaspoons ground cardamom
• 1 teaspoon grated orange peel
• 1 teaspoon grated lemon peel
• 1 1/4 cups light corn syrup
• 3 tablespoons fresh lemon juice
• 2 tablespoons grated orange peel
• 1 tablespoon grated lemon peel
• 4 teaspoons sugar
• Powdered sugar

Directions

• PreparationMake french toast: Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly. Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight. Make citrus syrup: Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

Nutrition