1 package (8-ounce) cream cheese, softened, Philadelphia®
2 tablespoons strawberry preserves, Smucker’s®
1 tablespoon shredded orange zest
1 cup half-and-half
2 tablespoons Grand Marnier or frozen orange juice concentrate, thawed
11⁄2 teaspoons vanilla extract, McCormick®
8 slices Texas-toast-style bread
Strawberry syrup, Smucker’s®
Sliced fresh strawberries (optional)
Powdered sugar (optional)
In a small mixing bowl, stir together softened cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
In a bowl, whisk together the eggs, half-and-half, Grand Marnier, and vanilla extract. Pour into a shallow bowl or pie plate. Set aside.
3. With a paring knife, slice a pocket into the side of each bread slice (do not cut all the way through the bread). Fill bread slices with a heaping spoonful of cream cheese mixture.
In a skillet, melt some butter over medium heat. Dip filled bread in egg mixture and brown for 1 to 2 minutes per side in hot butter. Serve hot with strawberry syrup, fresh sliced strawberries, and powdered sugar (optional).