Place the marmalade, maple syrup, and orange juice in small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the syrup begins to thicken. Set aside to cool while you make the French toast. It will thicken further as it cools.
Soften the cream cheese and spread it over 2 slices of the brioche. Next, spread equal amounts of Tiptree Organic Orange Marmalade over the top of the cream cheese then top with the rest of the bread to make 2 sandwiches.
Whisk the eggs, milk, cinnamon, orange zest, orange juice and marmalade together in a jug until fully mixed and pour into a wide shallow dish, such as a pie dish.
Dip one side of the sandwich into the eggy custard mixture, letting it soak for 2 minutes, then flip it over and repeat with the other side.
Heat up a frying pan over a medium heat. Add a knob of butter to the pan and allow it to melt.
Place the dipped sandwich in the pan and cook for 2-3 minutes a side, or until the outside is golden brown. Keep the heat low as the brioche soaks up a lot of custard and it needs time to set on each side, without burning on the outside.
Keep the French toast warm in a low oven whilst you fry the other sandwich.
Dust the French toast with icing sugar and serve with a drizzle of marmalade-maple syrup, a dollop of crème fraîche and chopped oranges on the side.
