Marmalade-stuffed French Toast with Orange Syrup (Marsha)

8 (2 ½ x 4 ½ inch) slices French bread (each about 1 inch thick)
4 ounces cream cheese, room temperature
¼ cup marmalade
4 large eggs
1 cup milk
1 tsp vanilla extract
¼ tsp cinnamon
1/8 tsp nutmeg
2 TBS (1/4 stick) butter
Orange Syrup (See Recipe)

1. Preheat oven to 300 degrees.
2. Place baking sheet in oven.
3. Cutting through top crust of each bread slice, make 4–inch–long by 2 inch–deep pocket.
4. Stir cream cheese and marmalade in small bowl. Spoon 1 generous TBS cream cheese mixture into each bread pocket.
5. Wisk eggs, milk, vanilla, cinnamon and nutmeg in pie plate.
6. Dip 4 stuffed bread slices into egg mixture, coating completely.
7. Melt 1 TBS butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven.
8. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 TBS butter.

Serve with Orange Syrup.
Orange Syrup:
¾ cup frozen orange juice concentrate
½ cup (1 stick) butter
½ cup sugar

Combine orange juice concentrate, butter and sugar in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not boil). Remove from heat. Cool slightly.

Can be made 2 days ahead. Keep refrigerated and re-warm over low heat.