HINT-OF-ORANGE FRENCH TOAST
"Our daughter and son-in-law have their own sugar works in Vermont, so we always have a supply of maple syrup, which makes this breakfast favorite even better," notes Donna Warner of Tavares, Florida. "This recipe can be expanded to feed a crowd, too."
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the bread in an 11x7-in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange zest and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight., In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners' sugar or serve with syrup if desired.
Nutrition Facts : Calories 455 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1006mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
ORANGE-CINNAMON FRENCH TOAST
Steps:
- Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan. , In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. , Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.
Nutrition Facts : Calories 158 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 231mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
UPSIDE-DOWN ORANGE FRENCH TOAST
Steps:
- Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,
Nutrition Facts : Calories 517 calories, Fat 33g fat (16g saturated fat), Cholesterol 343mg cholesterol, Sodium 470mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 14g protein.
OVERNIGHT ORANGE FRENCH TOAST
Kristy Martin of Circle Pine, Minnesota uses leftover slices of cinnamon bread in creating this awesome overnight brunch dish. With a hint of orange flavor, it's a special way to wake up the taste buds of weekend guests.
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first six ingredients. Dip both sides of bread into egg mixture; let soak for 5 minutes. Place in a greased 15x10x1-in. baking pan. Cover and refrigerate overnight. , Uncover; drizzle with butter. Bake at 325° for 35-40 minutes or until browned.
Nutrition Facts : Calories 230 calories, Fat 13g fat (6g saturated fat), Cholesterol 182mg cholesterol, Sodium 228mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
SPICED FRENCH TOAST
Apple pie spice adds an autumnal note to this otherwise classic French Toast.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a wire rack over a rimmed baking sheet and put in the oven. Preheat the oven to 200 degrees F.
- Mix the sugar and apple pie spice in a small bowl and set aside. Whisk the milk and eggs together in a large shallow dish.
- Heat 1 tablespoon butter a large skillet over medium heat. Briefly dip 2 slices of bread into the egg mixture and place in the skillet. Sprinkle some of the spiced sugar on top and cook, flipping once, until browned on both sides and cooked through, 3 to 4 minutes per side. Transfer to the warm baking sheet in the oven and continue to make French toast with the remaining butter, bread, egg mixture and spiced sugar. Serve with butter and warm maple syrup.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat a large nonstick griddle or large skillet over high heat.
- Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
- Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
- Yield: 8 servings
- Preheat oven to 350 degrees F.
- In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
- Yield: 8 servings
CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
ORANGE FRENCH TOAST
This is a gorgeous recipe for French toast. The last time I made this we had a tradesman over trying to work out a pesky fault with our phone that had necessitated many callouts. This was the tradesman that fixed the problem ;-).
Provided by Missy Wombat
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and then mix with the rest of the ingredients.
- Dip the bread in the French Toast batter and fry in melted butter until golden brown on both sides.
ORANGE FRENCH TOAST
A few years ago, at the age of 50, I decided to teach myself to cook. I made this French toast that my mother would serve with grilled ham and sweet warm maple syrup. I was so pleased with the results, I've been cooking ever since!
Provided by Taste of Home
Time 20m
Yield 2-4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine eggs, buttermilk, sugar, orange peel, baking soda, cinnamon and salt. Soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through.
Nutrition Facts :
ORANGE FRENCH TOAST BAKE
Hosting brunch? Here's a delicious dish you make ahead.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h45m
Yield 8
Number Of Ingredients 11
Steps:
- Generously spray 2 1/2-quart casserole or 13x9-inch baking dish with cooking spray. In large bowl, beat flour, milk, granulated sugar, orange peel, vanilla, salt and eggs with electric mixer on medium speed about 2 minutes or until smooth. Stir in bread cubes until coated.
- Pour bread mixture into casserole. Top evenly with orange segments. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 400°F. Uncover; bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with orange marmalade.
Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 165 mg, Fat 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 28 g, TransFat 0 g
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