Orange Toast Recipes

OVERNIGHT FRENCH TOAST

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.

ORANGE PECAN FRENCH TOAST

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.

HINT-OF-ORANGE FRENCH TOAST

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.

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.

ORANGE TOAST

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).

ORANGE TOAST

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.

CRUNCHY ORANGE FRENCH TOAST

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.

CARDAMOM-ORANGE FRENCH TOAST

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.

ORANGE FRENCH TOAST BAKE

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.

ORANGE TOAST TREATS

Steps:

• Mix all ingredients together Spread topping on slices of bread Cut or score slices on diagonals (4 pieces) Bake in 250 degree oven for 1 hour

ORANGE CROISSANT FRENCH TOAST

Steps:

• Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
• Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.

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.