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
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.
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
A breakfast or brunch dish. Note, this dish does have to be refrigerated over night. Chilling time is not included in the prep time.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 50m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place butter in a 9"x13" baking dish.
- Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter.
- Arrange bread in dish.
- Dot with cream cheese.
- In a large bowl, whisk the eggs, orange juice, honey, and butter.
- Pour over bread.
- Cover and refrigerate over night.
- Remove from refrigerator 30 minutes before baking.
- Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
- To serve, invert slices onto plates.
POACHED ORANGES
Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.
Provided by Jacques Pepin
Categories dessert
Time 25m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
- Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
- When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 23 grams
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 :
POACHED ORANGE FRENCH TOAST
This dish has been a long time favorite at our bed & breakfast, because of its unique combination of flavors and delightful presentation. A great dish when your goal is an elegant dish with outstanding flavor. Stale bread absorbs more of the mixture than fresh bread, and will have a better flavor throughout the slice. I prefer to skillet poach the toast to give it more eye appeal, but it can be baked at 350 degrees for 50 minutes as an alternative if you need more slices ready at one time. I serve this entrée nested on a drizzle of raspberry sorbe, with maple flavored sausage links and garnish the plate with orange and green fruit or veggies. YUMMY!
Provided by Larry E Vaughn
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Slice stale French bread loaf diagonally to obtain 8 large slices of bread 1" thick.
- In a large bowl, beat eggs, milk, Grand Marnier, orange juice, vanilla, nutmeg, orange rind, and sugar, until well combined. Pour half of mixture into bottom of a 9X13" plastic container.
- Place the French bread slices side by side in mixture. Allow to sit 5 minutes uncovered.
- Carefully slip spatula under each slice and turn over without breaking.
- Pour remaining mixture over the slices. There will be grated orange remaining in the bowl; Spoon evenly over the slices.
- Cover, and refrigerate overnight.
- Half an hour before serving, prepare large covered skillet by melting Tbsp butter over medium low heat, until bottom is well greased.
- While skillet is heating, drizzle a bed of raspberry sorbet on ½ of dinner plate.
- Place French toast in skillet, cover, and cook 15 minutes without lifting the lid, which makes the slices poof up.
- Lift French toast slice from skillet with spatula, and turn upside down in center of raspberry sorbet bed on plate, so browned side is up.
- Finish with sprinkled powered cinamon-sugar mixture topped with whipped cream.
- Serve immediately.
Nutrition Facts : Calories 288.7, Fat 7.2, SaturatedFat 2.5, Cholesterol 163.6, Sodium 455.1, Carbohydrate 43.1, Fiber 2.1, Sugar 8.4, Protein 11.2
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