ORANGE TOAST
"A friend gave me the recipe for this sweet snack," informs Helen Applequist of St. Louis Park, Minnesota. "I make it with thinly sliced bread from Pepperidge Farm. It's lovely with tea."
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, combine butter, sugar and orange zest; mix well. Spread on both sides of bread; cut in half diagonally. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes. Turn slices over; bake 7 minutes longer (watch carefully).
Nutrition Facts : Calories 187 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 279mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE TOAST
This is a very quick and easy snack or dessert. You may serve it with whipped cream cheese and grated orange rind on the top, but I prefer mine plain. This is a great finger food at parties!
Provided by Everything Sweet
Categories Breads
Time 50m
Yield 75 pieces
Number Of Ingredients 5
Steps:
- Lay bread slices (crusts on) on cookie sheets.
- Mix all the other ingredients together and spread on each bread slice and spread thick. There shouldn't be any left over.
- Cut each slice in 3 pieces (If you try to do two slices, it doesn't bake up as nice. I use my pizza cutter to slice these instead of a knife. Whatever is easier for you).
- Bake at 250 degrees for 45 minutes to 1 hour.
- Makes approximately 75 pieces. Let cool completely and store in an air tight container.
Nutrition Facts : Calories 50, Fat 2.6, SaturatedFat 0.5, Sodium 73.8, Carbohydrate 6.1, Fiber 0.2, Sugar 3, Protein 0.5
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 CROISSANT FRENCH TOAST
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 16
Steps:
- Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
- Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.
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 :
MARTHA'S FRENCH TOAST WITH GRAND MARNIER
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 slices
Number Of Ingredients 10
Steps:
- In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
- In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
Nutrition Facts : Calories 281 g, Fat 17 g, Fiber 2 g, Protein 8 g
ORANGE TOAST
Back in the 60's, this was the very first recipe I learned to make in my Jr. High School Home-economics class. It was delicious then and still is today! A really nice treat served warm with a good cup of tea.
Provided by Frannie Garcia
Categories Other Breads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Set oven to broil and line a baking sheet with parchment paper or silicon mat.
- 2. In a small bowl, combine the butter, confectioner's sugar, and zest.
- 3. Cut bread slices in half (I like to use artisan white bread ~ love the texture).
- 4. Spread the orange butter on both sides of the bread.
- 5. Broil until nicely browned, turn toast over and broil other side until brown.
- 6. Serve warm and enjoy!
ORANGE TOAST TREATS
Number Of Ingredients 4
Steps:
- Mix all ingredients together Spread topping on slices of bread Cut or score slices on diagonals (4 pieces) Bake in 250 degree oven for 1 hour
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BEST EVER OVERNIGHT FRENCH TOAST BAKE | AMBITIOUS KITCHEN
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5/5 (10)Calories 348 per servingCategory Breakfast, Brunch
- Combine melted butter and brown sugar in a medium bowl, pour the mixture into prepared baking dish, be sure to spread out evenly towards the sides. Sprinkle with chopped pecans. Place cubed bread evenly over the pecan mixture.
- In a large bowl, whisk together orange juice, almond milk, brown sugar, cinnamon, vanilla, eggs and orange zest. Pour egg mixture over the bread, making sure to soak each cube. If there are some dry pieces, simply push them down a bit to soak up some of the egg mixture. Cover and refrigerate at least 4 hours, but preferably overnight.
- Once ready to bake: preheat oven to 350 degrees F. Sprinkle 1/4 cup brown sugar on top of the bread. Bake for 45 minutes-1 hour or until the top of the french toast bake is golden brown. Cool for 5 minutes then cut into 8 servings.
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