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Cheese and Marmalade French Toast Sandwiches

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“In 'Williams-Sonoma: Breakfast Comforts'”

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Have ready a rimmed baking sheet.
  3. In a large shallow bowl, whisk together the eggs, milk, orange zest and juice, and vanilla.
  4. Lay 1 bread slice on a work surface and spread with one-fourth each of the cream cheese and marmalade.
  5. Top with another slice.
  6. Repeat with the remaining bread, cream cheese, and marmalade.
  7. Place a griddle over med-high heat until hot.
  8. Lightly oil the griddle.
  9. One at a time, dip the sandwiches in the egg mixture and turn gently to coat evenly, keeping the sandwiches intact.
  10. Let stand until the bread has soaked up some of the egg mixture, about 30 seconds.
  11. Remove the sandwiches from the egg mixture, letting the excess drip back into the bowl, and place on the hot griddle.
  12. Cook until the bottoms are golden brown, about 2 minutes.
  13. Flip the sandwiches and brown the other sides, about 2 minutes more.
  14. Transfer to the baking sheet.
  15. When all 4 sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese, melts, about 10 minutes.
  16. Serve the French toast sandwiches at once with butter and maple syrup.

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