Crunchy Orange French Toast Recipes

ORANGE FRENCH TOAST

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.

MOM'S ORANGE FRENCH TOAST (THE BEST!)

Steps:

• In a small mixing bowl, add the eggs, milk, salt and orange extract. Beat well with a fork or whisk.
• Stack your bread in the bowl. Coat both sides of each slice with the egg mixture, letting it soak in for a bit. (Using a spatula, you can take turns carefully transferring the bottom piece of bread to the top of the stack and keep going, then flip the bread and repeat.) If there is leftover egg mixture, pour some on each piece when you start cooking.
• Heat a skillet or griddle to medium high. (If using an electric skillet, set it to 375 degrees F.) Melt a tablespoon of butter in the pan and spread it around with a spatula to coat the pan. Cook 3-4 slices of French toast at a time, depending on what will fit. Start checking each piece after 3-4 minutes on the first side.
• Flip each slice when it is starting to brown. Add another 1/2 tablespoon of butter to the pan and use your spatula to disperse it so it flows underneath the bread. Continue cooking the French Toast on the second side, until it is browned to your liking.
• Serve the French toast with maple syrup and orange slices, if desired.

EASY ORANGE FRENCH TOAST

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.

ORANGE FRENCH TOAST

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.

OVERNIGHT ORANGE FRENCH TOAST

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.

ORANGE-CINNAMON 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.

ORANGE-VANILLA FRENCH TOAST

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.

CRUNCHY FRENCH TOAST

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Place crushed cereal in shallow bowl; set aside. In medium bowl, beat eggs, orange juice and salt with wire whisk until well blended.
• Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; coat with cereal. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides.

OVERNIGHT ORANGE FRENCH TOAST

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.

ORANGE-CINNAMON FRENCH TOAST

Steps:

• In a bowl, combine butter, honey and cinnamon. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; spread to coat the bottom of pan. In a shallow bowl, beat the eggs, orange juice and salt if desired. Dip bread into egg mixture and place in the prepared pan.
• Bake at 400 F for 15-20 minutes or until golden brown. Invert onto a serving platter; serve with honey if desired.