Baked French Toast with Cardamom and Marmalade
- 1 1/4 cups orange marmalade
- 10 4 x 4 x 1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
- 1 1/4 teaspoons ground cardamom
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 1 1/4 cups light corn syrup
- 3 tablespoons fresh lemon juice
- 2 tablespoons grated orange peel
- 1 tablespoon grated lemon peel
- 4 teaspoons sugar
- Powdered sugar
- Butter 15 x 10 x 2-inch glass baking dish.
- Spread marmalade evenly over 1 side of each bread slice.
- Cut slices diagonally in half, forming triangles.
- Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
- Whisk milk and next 7 ingredients in large bowl.
- Pour custard over bread.
- Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
- Mix first 5 ingredients in small bowl, stirring until sugar dissolves.
- Let stand at least 1 hour.
- (Can be made 1 day ahead.
- Cover and refrigerate.)
- Preheat oven to 350F.
- Bake French toast, uncovered, until puffed and golden brown, about 50 minutes.
- Sprinkle with powdered sugar; serve with citrus syrup.
orange marmalade, egg bread, milk, whipping cream, sugar, egg yolks, eggs, ground cardamom, light corn syrup, lemon juice, sugar, powdered sugar
Taken from www.epicurious.com/recipes/food/views/baked-french-toast-with-cardamom-and-marmalade-101033 (may not work)