Heat butter in a non stick pan. Break the eggs into a bowl, add 3 tsps powdered sugar, 4 tbsps marmalade and cream and whisk well till well blended.
Dip the bread roundels in this mixture, one by one, and shallow fry in the butter, turning sides, till golden on both sides. Drain and place in a plate.
Heat orange juice in another non stick pan. Add remaining marmalade and remaining powdered sugar and mix well. Cook on medium heat for 2-3 minutes.
Add orange segments and cook till the sauce thickens.Arrange the French toasts on a serving plate. Cut 3 thin slices of an orange, place them one over the other and make a small slit one side.
Drizzle the sauce over the French toasts. Twist the orange slices and place at one end of the place and serve hot.