Fluffy French Toast With Orange Syrup Recipes

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• 3/4 cup Florida's Natural® Premium orange juice
• 1/4 cup brown sugar
• 1 medium apple, cored and thinly sliced
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1 orange, peeled and cut into sections
• In a medium bowl whisk together all French toast ingredients except French bread and butter. Dip both sides of French bread in mixture and place in buttered 13 x 9-inch baking dish; pour remaining mixture over bread. Refrigerate overnight or bake. Before baking, drizzle melted butter over French bread. Bake at 400 degrees F for about 20 minutes, or until golden brown. Meanwhile, in large skillet combine 3/4 cup orange juice and brown sugar; cook over medium heat, stirring occasionally until mixture is bubbly. Add apples, 1/2 tsp. cinnamon and ginger. Continue cooking until apples are tender; add orange sections. Serve over French toast.

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• 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.

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• Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
• Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.

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• In a shallow bowl, combine the flour, baking powder and salt. Combine eggs and milk; add to dry ingredients and mix well. Dip bread into batter, coating both sides; cook on a greased hot griddle until golden brown on both sides and cooked through. , Meanwhile, for syrup, in a large saucepan, combine the sugar, water and molasses. Bring to a boil; boil for 1 minute. Stir in vanilla and maple flavoring. Serve with French toast.

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• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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• 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.

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• 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.

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• 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.