Overnight French Toast with Orange Sauce

Recipe from Prepared Pantry. I halved the recipe.

6 ounces cream cheese
3 tablespoons apricot jam ( I used raspberry jam)
1/8 teaspoon nutmeg
1 teaspoon orange zest
6 2-inch thick slices of French bread
4 large eggs
1 cup cold milk
1 teaspoon vanilla

For the Orange Sauce:
1 1/3 cups orange juice
1 teaspoon orange zest
1/4 cup sugar
1 1/2 tablespoons cornstarch

Grease a 9 x 13-inch baking pan and set aside. In a bowl, beat together the cream cheese, jam, nutmeg and one teaspoon orange zest. Cut a pocket in each slice of bread by slicing two-thirds of the way through the bread. Stuff filling into each pocket. Place the sandwiched bread in the prepared baking pan.
In another bowl, beat together the eggs, milk, and vanilla. Pour the egg mixture over the bread, covering each piece. Cover the pan with plastic wrap or aluminum foil and refrigerate overnight.

Next Morning: Preheat the oven to 350 degrees. Bake for 30 to 35 minutes. Serve with the orange sauce.

Orange Sauce: In a small pan, stir together the orange juice, zest, sugar, and cornstarch. Cook over medium heat, stirring often, until thick and bubbly. Cook for an additional couple minutes to thicken. Serve over french toast.












I always have cream cheese mixture left over. The more you use, the sweeter it will be. Great for when you need a fast breakfast that you can prepare the night before.