Orange Vanilla French Toast Recipes

HINT-OF-ORANGE FRENCH TOAST

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.

MOM'S ORANGE FRENCH TOAST (THE BEST!)

Steps:

• In a small mixing bowl, add the eggs, milk, salt and orange extract. Beat well with a fork or whisk.
• Stack your bread in the bowl. Coat both sides of each slice with the egg mixture, letting it soak in for a bit. (Using a spatula, you can take turns carefully transferring the bottom piece of bread to the top of the stack and keep going, then flip the bread and repeat.) If there is leftover egg mixture, pour some on each piece when you start cooking.
• Heat a skillet or griddle to medium high. (If using an electric skillet, set it to 375 degrees F.) Melt a tablespoon of butter in the pan and spread it around with a spatula to coat the pan. Cook 3-4 slices of French toast at a time, depending on what will fit. Start checking each piece after 3-4 minutes on the first side.
• Flip each slice when it is starting to brown. Add another 1/2 tablespoon of butter to the pan and use your spatula to disperse it so it flows underneath the bread. Continue cooking the French Toast on the second side, until it is browned to your liking.
• Serve the French toast with maple syrup and orange slices, if desired.

ORANGE-VANILLA FRENCH TOAST

Steps:

• Slice the bread 3/4-inch thick.
• Arrange in single layer in a well-greased 15 x 10-inch jellyroll pan.
• In a medium bowl, beat the eggs, sugar, orange juice, whipping cream, orange rind, vanilla and salt to blend well.
• Pour over the bread slices in the pan, turning to coat well.
• Cover; refrigerate for about 6 hours.
• Grill or bake.
• To grill; melt the butter in a skillet or flat grill.
• Add the bread in batches; cook to brown on both sides.
• To bake: heat the oven to 350 degrees.
• Cover a large baking sheet with foil, and grease.
• Put bread slices on the foil in a single layer; bake 13-15 minutes, turning after 10 minutes.
• Garnish with orange slices and sprinkle with powdered sugar.

VANILLA FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

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.

ORANGE FRENCH TOAST

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.

CARDAMOM-ORANGE FRENCH TOAST

Steps:

• In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total.
• Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries.
• Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.