Marmalade Stuffed French Toast with Orange Syrup

8 2 1/2 x 4 1/2-inch slices French Bread (about 1 inch thick)
4 ounces cream cheese, room temperature
1/4 Cup marmalade
4 large eggs
1 Cup milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons butter

ORANGE SYRUP
:3/4 Cup frozen orange juice concentrate
1/2 Cup butter
1/2 Cup sugar

1. Preheat oven to 300 degrees. Place baking sheet in oven. Cutting through top crust of each bread slice, make 1-inch long by 2-inch deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful into each bread pocket. Whisk eggs, milk, vanilla, cinnamon and nutmeg in pie plate. Dip bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining slices. Serve with orange syrup.
2. Orange syrup (makes about 1 1/4 cups). combine all ingredients in small saucepan. Stir over low heat until butter melts and sugar dissolves (do not biol). Remove from heat. Cool slightly. Can be made 2 days ahead. Keep refrigerated. Rewarm over low heat. Note: can also be used as salad dressing for apple/celery/pecan salad.