Try this easy stuffed French toast filled with cream cheese and orange marmalade, and topped with a sweet orange syrup.

1. Cut through the top crust of 8 slices of French bread, making 1-inch thick slices that are 2 1/4 x 4 1/2-inches. (Do not go all the way; make the pocket 2 inches deep.)

2. In a small bowl stir 4 ounces of cream cheese (room temperature) with 1/4 cup orange marmalade. Spoon a generous tablespoon of the mixture into each pocket; set aside.

3. In a low-rim soup bowl, whisk together 4 eggs, 1 cup milk, 1 teaspoon vanilla extract, and 1/4 teaspoon each cinnamon, nutmeg, and ground cloves.

4. Dip the stuffed bread pockets into the batter, coating both sides completely.

5. Melt 1 tablespoon butter on a flat griddle pan or skillet coated with DuPont SilverStone® non-stick.

6. Add French toast to the pan and cook until golden brown, about 2 minutes per side.

7. Prepare the sauce by combining 3/4 cup frozen orange juice concentrate, 1 stick butter and 1/2 cup sugar in a small saucepan coated with DuPont SilverStone® non-stick. Cook over low heat, stirring until the sugar dissolves. Do not boil. Serve with the French toast.