Cranberry Stuffed French Toast

• FOR THE CRANBERRY SAUCE:
• 12 ounces, weight Bag Of Cranberries
• 1 cup Sugar
• 1/2 cups Orange Juice
• 1 Tablespoon Cinnamon
• 1/2 cups Marmalade
• _____
• FOR THE FRENCH TOAST:
• 8 Tablespoons Butter
• 1-1/4 cup Packed Brown Sugar
• 4 Tablespoons Light Corn Syrup
• 1 pound Loaf Of French Or Italian Bread
• 8 ounces, weight Cream Cheese
• 8 whole Eggs
• 1-1/2 cup Half-and-half
• 2 Tablespoons Orange Juice
• 1 teaspoon Vanilla

1. For cranberry sauce:
2. Place all ingredients except marmalade in a saucepan and bring to a boil. Reduce heat and simmer until cranberries pop. Remove from heat and add marmalade; mix and set aside.
3. For French toast:
4. In a saucepan, melt together butter, brown sugar, and corn syrup over low heat. Add 1 1/2 cups of the cranberry sauce, mix, and set aside.
5. Slice bread thickly. Spread cream cheese on one piece of bread and make a sandwich. Continue with the rest of the bread.
6. Beat eggs and add half-and-half, orange juice, and vanilla. Stir together.
7. Spread the cranberry/brown sugar mixture in a greased 9x13 baking dish. Layer the cream cheese sandwiches on top and pour the egg mixture over the bread. Refrigerate overnight or cook immediately for 50-60 minutes in a 350-degree oven. Cover with tinfoil for the first 30 minutes then remove. Serve with the remaining cranberry sauce.

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Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-stuffed-french-toast/ (may not work)