Upside Down Orange French Toast Recipes

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 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:

• Melt the butter in a 10 X 15 inch jellyroll pan.
• Combine sugar, cinnamon and orange rind. Sprinkle evenly over melted butter.
• Beat eggs and orange juice together.
• Dip bread, soaking well.
• Arrange bread on top of the butter/sugar mixture.
• Bake at 325*F for 20 minutes, until done. Watch carefully.
• Lift out and flip onto a warm plate to serve.

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

Steps:

• Place melted butter in a 9 by 13 inch baking dish. Combine the sugar, pecans, orange peel, and cinnamon;sprinkle over the butter. Arrange bread in the baking dish. Dot with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur, and butter flavoring. Pour over the bread. cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at. 350 degrees for 25-30 minutes, or until a knife inserted in the center comes out clean. To serve, invert slices onto plate.

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

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:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.

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:

• 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:

• 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.