Orange Cream Cheese French Toast

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Stuffed French toast is both comforting and decadent. The crisp orange flavor blended with sultry cream cheese and sweet maple syrup is a knockout for the taste buds.

Ingredients

2 cups milk
4 whole eggs
1 1⁄2 oz. honey
Pinch ground cinnamon
Pinch freshly ground nutmeg
Vanilla extract, to taste
6 oz. cream cheese, softened
4 oz. orange marmalade
8 slices premium white bread
3 oz. butter

Fresh berry compote
Confectioners’ sugar
Pure maple syrup
8 chicken-apple sausage links, grilled

Steps

1. Combine milk, eggs, honey, cinnamon, nutmeg, and vanilla; whisk to mix well.

2. In a bowl, blend cream cheese and marmalade together until smooth. Spread mixture on bread slices, forming 4 sandwiches.

3. Cut sandwiches in half diagonally and dip into egg mixture, coating both sides.

4. Melt butter in large sauté pan. Add sandwich halves and sauté over medium heat until golden brown on both sides.

5. Cut into triangles and garnish with fresh berry compote and a sprinkle of confectioners’ sugar. Serve with maple syrup and sausages.

More From FoodService Director

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources