Calamondin Lilikoi Stuffed French Toast


1 Tbs. Milk
1Tbs. Butter
1Tbs. Vanilla Extract
6Tbs. Cream Cheese
3 Eggs
6 Slices of Brioche
1 Jar of Steve’s Akaka Falls Calamondin Lilikoi Marmalade
1 Packet of Maple Brown Sugar Oatmeal

Pre-heat oven to 350 degrees.
In a shallow dish whisk together milk, vanilla extract, and eggs. Set aside. Soften cream cheese in hot oven for 5 minutes and remove. Spread calamondin lilikoi marmalade evenly on one side of brioche, on the other side dip it in egg mixture. On a separate slice of brioche spread cream cheese on one side and dip the other side in egg mixture. On a small plate place packet of oats. Dip the egg side of the brioche in oats on both slices. Combine the two slices, marmalade to cream cheese. Melt butter in a skillet. Place oats side down in a skillet with butter over a medium low heat. Cook for 2 minutes on each side. Remove from heat and place French toast in the oven on the middle rack for 4 minutes. After removing from the oven let rest for 2 minutes. Cut and serve immediately.
Servings: 3
Prep Time: 5 minutes
Cook Time: 15 minutes


Recipe courtesy of Josh Wickham

instagram : @Josh_the_cook719

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