1 loaf (8 oz) or 1/2 loaf (1-lb size) day-old French bread
1 package (3 oz) cream cheese, softened
3 tablespoons orange marmalade
8 slices bacon, crisply cooked, crumbled (1/2 cup)
3/4 cup half-and-half or milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg, if desired
2 tablespoons butter, melted
Powdered sugar, if desired
Marmalade-Bacon Stuffed French Toast
Heat oven to 425°F. Spray PYREX® EASY GRAB™ 3 QUART OBLONG BAKING DISH with cooking spray. Cut bread crosswise into 12 (1-inch) slices. Cut horizontal slit in side of each bread slice, cutting to but not through other side.
In small PYREX® MIXING BOWL, mix cream cheese and marmalade until well blended; stir in 1/4 cup of the bacon. Spread slightly less than 1 tablespoon cream cheese mixture inside slit in each bread slice. Place stuffed bread slices in baking dish.
In medium PYREX® mixing bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or whisk until well mixed. Pour egg mixture over bread slices; turn slices carefully to coat. Cover; refrigerate at least 30 minutes but no longer than 24 hours.
Uncover baking dish; drizzle bread slices with butter. Bake 20 to 25 minutes or until golden brown. Garnish with orange slices and remaining bacon; sprinkle with powdered sugar.