Cut Italian loaf into 1 inch wide slices. Cut a slot on the underside of each slice to make a pocket.
Mix the cream cheese and marmalade in a bowl. Put a tablespoon of the mixture into each slice's pocket.
Mix well the eggs and milk. Dip each slice of bread into the mix covering it on all sides. Lay out the slices in a dip baking dish.
Preheat oven to 350. Bake the toast for 20 minutes.
On a plate lay out two slices of grapefruit and two slices of French toast. Decoratively pour the hot syrup over both the fruit and the bread. Serve additional sauce on the side.
Heat the orange concentrate in a heavy sauce pan with butter and sugar to make syrup. Use medium-low heat and stir occasionally. Cut a grapefruit crosswise and heat it up on a frying pan.