PANETTONE FRENCH TOAST WITH ORANGE MASCARPONE SAUCE
At Christmas time, panettone (typical Italian bread) becomes available at many gourmet stores. This is a very tasty idea for a nice Sunday brunch.
Provided by ANNASCHUBERT
Categories Breakfast and Brunch French Toast Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
- Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 48.1 g, Cholesterol 173.5 mg, Fat 32.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 11.9 g, Sodium 228.1 mg, Sugar 28.8 g
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
OVERNIGHT FRENCH TOAST
Good morning, glorious orange French toast! It's so easy since you can make it ahead.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h55m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
- In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
- Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 140 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 10 g, ServingSize 2 Slices, Sodium 480 mg
ORANGE PECAN FRENCH TOAST
My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!
Provided by SR
Categories Breakfast and Brunch French Toast Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 25.3 g
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 :
FRENCH TOAST WITH ORANGE SAUCE
A recipe from Calphalon that they included with a pan purchase. Haven't tried it yet but thought it looked good enough to post. Please let me know what you think if you should try this!
Provided by mermaidmagic
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all french toast ingredients together until smooth.
- Pour over sliced bread.
- Refrigerate until bread absorbs the egg mixture, turning once.
- This may take up to an hour.
- Preheat pan on medium heat.
- Test the pan to see whether it is properly heated by sprinkling a bit of water on top.
- When the water bubbles and dances on the surface, the pan is ready to cook.
- Arrange bread slices on the surface of the pan.
- Cook 2 to 4 minutes, until the center of each slice begins to set and slices begin to brown.
- Flip and continue cooking an additional 2 to 4 minutes.
- Serve French Toast with Orange Sauce.
- Orange Sauce:.
- In a medium sauce pan, whisk together the orange juice and corn starch until smooth.
- Add the sugar and heat on medium, stirring occasionally until the sauce thickens.
- Add the butter, lemon juice and orange zest.
- Stir until butter is incorporated.
- Serve over French Toast.
Nutrition Facts : Calories 858, Fat 21.3, SaturatedFat 8.6, Cholesterol 341.1, Sodium 1305.8, Carbohydrate 136.1, Fiber 6.3, Sugar 30.1, Protein 28.8
FRENCH TOAST
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out.
- Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel.
- Combine eggs, heavy cream, orange zest and juice, cinnamon and ground nutmeg in a shallow wide dish. Dip the slices of bread into the egg mixture allowing it to soak in on both sides. Transfer to each piece to the hot griddle and cook until golden brown on both sides, about 3 minutes per side. Try to flip only once.
- Serve with Orange Bourbon Butter.
- Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast.
UPSIDE-DOWN ORANGE FRENCH TOAST
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.,
Nutrition Facts : Calories 517 calories, Fat 33g fat (16g saturated fat), Cholesterol 343mg cholesterol, Sodium 470mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 14g protein.
GRAND MARNIER FRENCH TOAST
Provided by Lorraine Vassalo
Categories Liqueur Dairy Egg Breakfast Brunch Sauté Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
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.
OVERNIGHT ORANGE FRENCH TOAST
I love French toast, But I never could get it right. the one day, I was going through my grandmothers Southern Living cookbook, and found this one, it's really good. I have no idea why, but I never considered that French bread would be what you would use for French toast, duh...
Provided by KittyKitty
Categories Breakfast
Time 8h8m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 12
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.
MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP
Categories Bread Milk/Cream Citrus Egg Breakfast Brunch Fry Kid-Friendly Cream Cheese Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
- Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
- Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.
BAKED ORANGE PECAN FRENCH TOAST
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hrs. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees F for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Syrup: Combine and cook over low heat. Do not boil. Cook for 10 minutes, and serve warm.
ORANGE FRENCH TOAST BAKE
Hosting brunch? Here's a delicious dish you make ahead.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h45m
Yield 8
Number Of Ingredients 11
Steps:
- Generously spray 2 1/2-quart casserole or 13x9-inch baking dish with cooking spray. In large bowl, beat flour, milk, granulated sugar, orange peel, vanilla, salt and eggs with electric mixer on medium speed about 2 minutes or until smooth. Stir in bread cubes until coated.
- Pour bread mixture into casserole. Top evenly with orange segments. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 400°F. Uncover; bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with orange marmalade.
Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 165 mg, Fat 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 28 g, TransFat 0 g
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