Cranberry Stuffed French Toast

For cranberry sauce:
Place all ingredients except marmalade in a saucepan and bring to a boil. Reduce heat and simmer until cranberries pop. Remove from heat and add marmalade; mix and set aside.

For French toast:
In a saucepan, melt together butter, brown sugar, and corn syrup over low heat. Add 1 1/2 cups of the cranberry sauce, mix, and set aside.

Slice bread thickly. Spread cream cheese on one piece of bread and make a sandwich. Continue with the rest of the bread.

Beat eggs and add half-and-half, orange juice, and vanilla. Stir together.

Spread the cranberry/brown sugar mixture in a greased 9×13 baking dish. Layer the cream cheese sandwiches on top and pour the egg mixture over the bread. Refrigerate overnight or cook immediately for 50-60 minutes in a 350-degree oven. Cover with tinfoil for the first 30 minutes then remove. Serve with the remaining cranberry sauce.