Orange Toast Recipes

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:

• 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 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).

Steps:

• Mix together all ingredients except bread slices. Dip bread in the egg mixture, coating both sides. Place on heated griddle and cook until golden. Turn and cook opposite side until golden. Serve immediately with your favorite topping.
• Suggested toppings: Maple syrup and bananas, strawberry sauce or syrup and try Great Harvest low-fat granola sprinkled on top.

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.

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:

• Whisk together zest, juice, sugar, vanilla, triple sec, eggs, half-and-half, and a pinch of salt.
• Arrange bread slices in one layer in a 13 X 9 inch glass baking dish.
• Pour mixture over bread, turning slices to coat, and chill, covered, overnight.
• Preheat oven to 400F and brush a large baking pan with butter.
• Using a slotted spatula arrange bread in one layer on baking pan, leaving atleast 2 inches between each slice and bake in middle of oven 5 minutes.
• Rotate pan and bake 5 minutes more.
• Rotate pan again and bake until bread is puffed and golden, about 5 minutes more.
• Make sauce while bread is baking: Cook butter, marmalade and triple sec over low heat, stirring, until butter is melted.
• Drizzle French toast with sauce and serve with syrup, if desired.

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:

• 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:

• 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.