Cut through the top crust of each bread slice and make a 4” long by 2” deep pocket. Stir together cream cheese and marmalade in a small bowl. Spoon 1 generous tablespoon of cream cheese mixture into each bread pocket.
Whisk together eggs, milk, vanilla, cinnamon, and nutmeg in a pie plate. Dip bread slices into egg mixture, coating completely. Melt 1 tablespoon of butter in a large skillet over medium heat. Place bread on skillet and cook until golden brown, 2-3 minutes per side. Transfer toast to baking sheet in oven and repeat dipping and cooking the remaining slices. Serve with orange syrup. Serves 8.
Combine sugar and water in a small saucepan over medium heat. Bring to a boil; stir until sugar is dissolved. Combine orange juice and cornstarch in a bowl, and then pour into syrup. Simmer gently until thick, 6 to 8 minutes. Add butter and stir until it melts. Sprinkle with orange zest and serve warm.
This recipe is from The Palmer House Inn, 81 Palmer Avenue, Falmouth • palmerhouseinn.com This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.