Ingredients
12
slices raisin-cinnamon bread
1/2
cup pineapple cream cheese spread (from 8-ounce container)
1/2
cup orange marmalade
2
tablespoons butter or margarine, softened
4
eggs
1 1/2
cups milk
1
teaspoon vanilla
3/4
cup light corn syrup
1/4
cup frozen orange juice concentrate
Preparation
Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.
