Orange French Toast Recipes

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 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.

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 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.

Steps:

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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.

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

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.

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:

• 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 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:

• Preheat oven to 250° F.
• In a large shallow baking dish whisk together eggs, orange juice, milk, liqueur, brown sugar, and nutmeg. Add 4 bread slices and soak 2 minutes. Turn slices over and soak 2 minutes more. Transfer soaked bread slices to a tray and repeat procedure with remaining 4 bread slices.
• In a large heavy skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook half of coated bread slices until golden, about 3 minutes on each side. Transfer French toast as cooked to a baking sheet and keep warm in oven. Cook remaining bread slices in same manner.
• Dust French toast with confectioners' sugar and serve with syrup.

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.

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.

Steps:

• Beat first 3 ingredients to blend in medium bowl. Arrange bread in 9x13-inch baking dish. Pour egg mixture over bread. Cover with plastic and refrigerate at least 1 hour or overnight.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread to pan in batches and cook until golden brown, adding more butter to pan as necessary, about 2 minutes per side. Transfer to platter.
• Sprinkle with powdered sugar and serve with marmalade and maple syrup.

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.

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:

• 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.

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.

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.