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
ORANGE PECAN FRENCH TOAST
My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!
Provided by SR
Categories Breakfast and Brunch French Toast Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 25.3 g
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 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
BAKED ORANGE PECAN FRENCH TOAST
This is a wonderful treat with easy advance preparation. An elegant breakfast to serve over- night guests. Prep time includes 2 hours chill time. This is a Texas recipe - oranges from the valley, not to mention all the Texas pecan trees. Southwestern U.S.
Provided by PanNan
Categories Breads
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast: Beat together eggs, juice, milk, sugar, vanilla and nutmeg.
- Arrange bread in a single layer, top with egg mixture.
- Refrigerate 2 hours.
- Melt butter in 10 X 15 X 2 pan, and arrange bread on top.
- Bake at 350 for 20 minutes.
- Sprinkle with pecans, and bake 10 minutes more.
- Orange syrup: Combine syrup ingredients and cook over low heat.
- Do not boil.
- Cool for 10 minutes, and serve warm over hot toast.
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.
BAKED BANANA-ORANGE FRENCH TOAST
France meets French Polynesia! Exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the French countryside. This is an easy breakfast or brunch meal since it's all made the day before (the 12 hours passive cooking time is when it sits in the refrigerator overnight). Serve it directly from the baking dish...no syrup or butter needed!
Provided by FLKeysJen
Categories Breakfast
Time 22m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl.
- Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas.
- Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture.
- Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
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 :
BAKED ORANGE PECAN FRENCH TOAST
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hrs. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees F for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Syrup: Combine and cook over low heat. Do not boil. Cook for 10 minutes, and serve warm.
BAKED ORANGE FRENCH TOAST
Steps:
- Whisk eggs in a large bowl and add orange juice, milk, liqueur, sugar, zest, vanilla, and nutmeg. Dip each slice of bread in mixture, turning to coat. Place bread in single layer on ungreased 15x10 inch jelly roll pan. Pour any remaining mixture over bread. Cover with plastic wrap and refrigerate overnight. When ready to bake preheat oven to 375 degrees. Divide melted butter between two 13x9 inch glass baking dishes and spread to cover bottom. Place bread in a single layer in the two dishes. Sprinkle pecans evenly over both dishes. Bake on middle rack for 20 minutes. Do not turn over. Raise temperature to 400 degrees and bake for 10 more minutes or until edges are brown and crisp. Serve on warm plate. Sprinkle with powdered sugar, garnish with fresh fruit and syrup,.
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