What could be a better gift for Mom than Stuffed Cinnamon French Toast and Berries with Orange Cream Sauce served in bed? Add a flower in a vase and coffee or tea, whichever is her favorite, and you have a memorable Mother’s Day. The Berries with Orange Cream Sauce was a post from 3 years ago that I updated for this special holiday. It is easy enough that older children can make the day before if desired. Just warm is slightly to bring it to room temperature before combining it with the fruit. The Orange Cream Sauce is based upon the sauce I make for Crepes Suzette.
I actually thought of making the French toast with croissants but when I went shopping but then, I found this charming cinnamon bread and instantly changed my mind. Lightly sweetened cream cheese highlighted with a bit of orange zest to accentuate the sauce is an easy embellishment to plain French Toast.
To make the day perfect, don’t forget to clean the kitchen. I can’t think of anything worse than having to clean up after such a wonderful treat. Great job for the kids!
Berries with Orange Cream Sauce - please go to Berries with Orange Cream Sauce and combine 3/4 cup of each of the berries with the sauce. Serve over the Stuffed Cinnamon French Toast.
Stuffed Cinnamon French Toast
6 ounces cream cheese (1/3 less fat is fine), room temperature
1/2 cup powdered sugar
2 teaspoons grated orange zest
16 slices cinnamon bread
3/4 cup milk, whole or 2%
1 1/2 tablespoons sugar or to taste
1 teaspoon vanilla
Butter as needed
Whisk the eggs until completely blended. Add the remaining ingredients and whisk to combine. Dip each cinnamon bread sandwich into the mixture on both sides letting it sit in the egg mixture a couple of minutes on each side to soak in the liquid. The time it sits in the mixture will depend upon how fast the bread soaks it up. You don’t want the bread to disintegrate in the liquid.
Serve with the Berries with Orange Cream Sauce.
Serves 4 with 2 sandwiches per order.