Orangevanillafrenchtoast Recipes

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:

• 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:

• Preheat the oven to 250 degrees F.
• In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

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:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.