Jan 01, 2004
I'm giving this only three stars because it wasn't as good as it sounded, and considering how fattening it is it should have been better! First of all, prep was a pain. I had a hard time slicing the bread just right, and an even harder time fitting the cream cheese in the pockets. Second of all, I just wasn't impressed with the flavor. It was kind of bland. Now, I will admit that I didn't use liqueur because the thought of it at 8:00 in the morning made me sick so I used french vanilla creamer instead (like the submitter suggests). I have used creamer when making french toast before and it always makes it excellent. Not this time. I also ran out of egg mixture before coating all of the slices but had extra cream cheese. Also, needed twice as much butter. But, I will say that the orange marmalade was great, it was the only part of this dish I really liked. Also, here's a tip I learned: Use clarified butter to cook the french toast in, that way it won't burn. Melt your butter beforehand and as it cools, skim off the white cloudy part with a spoon and use only the clear yellow butter remaining. Thanks for sharing but I really doubt I will bother to make it again.
—amydoll
