Ray's Orange French Toast with Orange-Pineapple Syrup Syrup

1/2 cup orange marmalade1 cup pineapple preservesFrench toast1 can (11 ounces) mandarin oranges, drained1 teaspoon orange extract1 tablespoon orange marmaladeScant 1/4 teaspoon salt5 eggs12 slices firm bakery white breadIn small saucepan heat and stir the orange marmalade and pineapple preserves until mixed and melted. Keep warm.Heat electric griddle to 375 degrees or heat large fry pan.In blender combine oranges, extract, marmalade, salt and eggs. Pour into 9-inch square pan.Brush griddle or pan with butter. Dip bread in orange egg mixture for 5 seconds, drain off excess and place on griddle. Cook until lightly browned on both sides, 4 to 5 minutes. Serve with syrup.Serves six.Cook's note: It is easy to create other syrups. Try 1 cup plum jam with 1 can (15 ounces) plums or pears, drained and chopped; or 1 cup boysenberry jam with 1 can (15 ounces) boysenberries, drained; or 1 cup pineapple jam with 1 jar or can (15 ounces) apricots, drained and diced; or 1 cup apple jelly with 1 large banana, sliced. Cook as directed above.Nutrition values per serving: 453 calories, 7 g fat (2 g saturated), 91 g carbohydrates, 1 g fiber, 11 g protein, 180 mg cholesterol, 519 mg sodium.