1-12 oz. loaf rich egg bread, cut into 1-inch slices (trim crust if desire)
1 Tbsp. butter, softened
For the Mimosa Orange Syrup-
½ cup Stonewall Kitchen Mimosa Brunch Jam
2 Tbsp. fresh orange juice
1 Tbsp. fresh lemon juice
1 Tbsp. butter
Sour cream and mint leaves for garnish.
Preheat oven to 400 degrees F.
In a large bowl whisk together the light cream, eggs, sugar, vanilla, cinnamon and nutmeg.
Grease a 9X13 inch pan with butter. Arrange pieces of bread in a single layer close together. Pour egg mixture over the bread. Cover and refrigerate several hours or overnight.
Pour off extra egg mixture. Sprinkle 1 tablespoon sugar over the top. Bake 25-30 minutes until golden brown and a toothpick comes out clean when inserted. Cut into individual portions.
While the French toast is baking make the syrup by combining the Mimosa Brunch Jam, orange juice, lemon juice and butter in a small saucepan. Heat over medium heat until jam and butter are melted. Serve over baked French toast. Garnish with sour cream and mint leaf.