Make Ahead Orange French Toast Recipes

Steps:

• Spread cream cheese over 10 bread slices; top with remaining bread. Arrange sandwiches overlapping in a greased 13x9-in. baking dish., In a large bowl, whisk condensed milk and orange juice until blended. Whisk in eggs, milk, orange zest, vanilla and cinnamon. Pour over top; press bread down to submerge. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean. If desired, serve with fresh fruit and syrup.

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.

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.

Steps:

• In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
• In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

Steps:

• In a large bowl, beat the eggs, orange juice, cream, sugar, orange zest, vanilla and salt. Dip the bread in egg mixture, coating each side. Place in a greased 13x9-in. baking dish. Pour remaining egg mixture over the bread. Cover and refrigerate overnight. , In a large skillet, melt butter; add bread. Cook until golden brown on each side and cooked through. , Meanwhile, in a small bowl, beat orange butter ingredients in a small bowl until blended. Serve with French toast.

Steps:

• Combine juice, peel, eggs, cinnamon and vanilla.
• Beat well.
• Melt butter in 13x9 baking pan.
• Dip the bread on both sides; place in pan.
• Bake at 450* for 6 minutes, turn and bake another 6 minutes.

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Spray a 13 x 9 inch baking pan with veggy spray.
• Cut the French bread into 6 slices, each, 1 1/2 inches thick.
• Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.
• Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close.
• Place filled slices into prepared baking pan.
• Whisk together eggs, milk, cinnamon and vanilla in medium bowl.
• Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread.
• Cover pan with plastic wrap, refrigerate several hours or overnight.
• Heat oven to 400 degrees.
• Bake uncovered, 20 to 25 minutes or until golden brown.
• Transfer toast to plates.
• Serve with maple syrup if desired.

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.

Steps:

• In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
• Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

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.,

Steps:

• Place bread in a 13 x 9 x 2 inch baking dish. Combine eggs, milk, orange juice, vanilla, and salt; beat well. Pour mixture over bread slices; turn slices over and coat evenly. Cover and refrigerate overnight.
• Melt i tablespoon butter in a large skillet; remove 4 slices of bread from the dish and saute in the butter 4 minutes each side or until browned. Repeat this with remaining butter and bread slice. Sprinkle with powdered sugar, serve immediately with Orange Sauce.
• Orange Sauce:.
• Combine all ingredients in a small saucepan, stirring well. Bring to a boil, reduce heat, and simmer until thickened ( 5 minutes), stir frequently. 1 1/4 cups.

Steps:

• Spread bread cubes evenly in a greased 9x13-inch pan.
• Mix eggs, milk, sugar, cream, and vanilla together in a bowl. Pour evenly over the bread and and refrigerate, 8 hours to overnight.
• Mix flour, brown sugar, cinnamon, and salt for topping together in a medium bowl. Add butter and cut in with a pastry blender until mixture is crumbly. Refrigerate, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle topping over bread-egg mixture and bake in the preheated oven until golden brown and to desired consistency, 45 minutes to 1 hour.

Steps:

• In large, shallow dish, combine egg, cream, brown sugar, orange juice, and spices.
• Place bread in mixture; leave 5 minutes. Turn bread over; leave 5-10 minutes until all liquid is absorbed.
• (If preparing ahead of time, cover and refrigerate overnight.)
• Transfer bread to non-stick cookie sheet or cookie sheet lined with buttered foil.
• Bake at 375° F (190° C) for 10 minutes.
• Turn carefully and bake 10-15 minutes longer, or until puffed and golden.
• Drizzle with warmed syrup, or sift icing sugar on top, and serve with fresh fruit.

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.