Make orange cream cheese. Using an electric or stand mixer, beat the cream cheese, powdered sugar, ¾ teaspoon orange zest, and ½ teaspoon vanilla. Transfer to a small bowl, cover with plastic wrap, and refrigerate or set aside while you make the French toast.
Make the orange sauce. Whisk together the orange marmalade and orange juice in a small bowl. Set aside.
Preheat. Preheat an electric griddle to 350℉ or a large skillet over medium-high heat.
Make egg mixture. In a large bowl, whisk the eggs, half and half, granulated sugar, 1 teaspoon vanilla, and ½ teaspoon orange zest. Grease the griddle or skillet with cooking spray or butter. Dip French toast one at a time into the egg mixture and turn so both sides are entirely dredged.
Cook. Place French toast on the preheated griddle or skillet and cook for 2-3 minutes per side until each side turns golden brown.
Keep warm. Remove from the skillet or griddle and place on a large cookie sheet while you cook the other French toast pieces. To keep the French toast warm, you can keep it in a 200℉ oven.
Serve. Spread the cream cheese over a slice of French toast and top with the orange sauce. Garnish with chopped walnuts and craisins if desired.