Sonoma Orchid Inn

Guerneville, California

Specialty Recipe

Stuffed French Toast with Mini-Souffles

Ingredients

8 slices buttermilk bread

8 ounces cream cheese

1/4 cup orange marmalade

1/3 cup chopped pecans

4 eggs, beaten

3/4 cup heavy cream

1 teaspoon vanilla

Dash of nutmeg

3/4 cup of apricot preserves

Orange juice

Sliced bananas

Sliced orange twists and mint sprigs

Mix together the cream cheese, orange marmalade, and chopped pecans. Divide this mixture equally and spread on 4 slices of bread. Top with other slices to make 4 sandwiches. To make the sauce, heat the apricot preserves in a small saucepan. Thin with orange juice to desired consistency.

Dip the sandwiches into the egg mixture (be sure the edges are coated). Tap off the excess egg mixture and cook in butter in frying pan over medium heat until browned on both sides. Arrange on plate by slicing toast diagonally and fanning banana slices on top. Spoon warm sauce over toast. Garnish with orange slice and mint sprig. Add Mini-Souffle to plate and serve immediately.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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