FRENCH TOAST WITH ORANGE SYRUP
Thick slices of classic French toast combine with a citrusy syrup for a delicious brunch treat that can't be beat! Don't confine the concoction to only special occasions, though, say Jess & Anne Foust of Bluefield, West Virginia. "This dish is easy enough to serve anytime, even for a family breakfast," they note.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Soak the slices of bread for 30 seconds on each side. Cook on a hot greased griddle until golden brown on both sides and cooked through., Meanwhile, in a saucepan, combine the orange juice, corn syrup, sugar, butter and orange zest. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve with French toast.
Nutrition Facts : Calories 645 calories, Fat 13g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1076mg sodium, Carbohydrate 113g carbohydrate (40g sugars, Fiber 4g fiber), Protein 18g protein.
HINT-OF-ORANGE FRENCH TOAST
"Our daughter and son-in-law have their own sugar works in Vermont, so we always have a supply of maple syrup, which makes this breakfast favorite even better," notes Donna Warner of Tavares, Florida. "This recipe can be expanded to feed a crowd, too."
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 455 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1006mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
OVEN FRENCH TOAST WITH ORANGE APPLE SYRUP
Provided by Food Network
Number Of Ingredients 8
Steps:
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- 3/4 cup Florida's Natural® Premium orange juice
- 1/4 cup brown sugar
- 1 medium apple, cored and thinly sliced
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1 orange, peeled and cut into sections
- In a medium bowl whisk together all French toast ingredients except French bread and butter. Dip both sides of French bread in mixture and place in buttered 13 x 9-inch baking dish; pour remaining mixture over bread. Refrigerate overnight or bake. Before baking, drizzle melted butter over French bread. Bake at 400 degrees F for about 20 minutes, or until golden brown. Meanwhile, in large skillet combine 3/4 cup orange juice and brown sugar; cook over medium heat, stirring occasionally until mixture is bubbly. Add apples, 1/2 tsp. cinnamon and ginger. Continue cooking until apples are tender; add orange sections. Serve over French toast.
SAVORY PARMESAN FRENCH TOAST
Delicious and easy French toast that is taken up a notch with the Parmesan cheese.
Provided by jhun
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
- Melt butter in a large skillet over medium heat.
- Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 13.3 g, Cholesterol 200.7 mg, Fat 11 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 332.8 mg, Sugar 2.7 g
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
BRIOCHE FRENCH TOAST WITH ORANGE MARMALADE SYRUP
I just saw Bobby Flay make this on his show Brunch At Bobby's. It looked SO good I am putting it here for safe-keeping. I am sure any thick bread would work fine if you can't find brioche.
Provided by Scoutie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the syrup:
- Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted.
- Stir in the oranges and zest.
- For the French toast:.
- In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined.
- Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side.
- Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle.
- Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side.
- Repeat with the remaining bread.
- Serve the orange marmalade syrup over the French toast.
Nutrition Facts : Calories 1000.9, Fat 79.7, SaturatedFat 39.9, Cholesterol 470.9, Sodium 465.5, Carbohydrate 59.7, Fiber 1.8, Sugar 50.8, Protein 14.7
ORANGE FRENCH TOAST
This is a gorgeous recipe for French toast. The last time I made this we had a tradesman over trying to work out a pesky fault with our phone that had necessitated many callouts. This was the tradesman that fixed the problem ;-).
Provided by Missy Wombat
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
THE BEST FRENCH TOAST I'VE EVER MADE
I truly thought I did not like French Toast. (It's so...eggy?) But all that has changed now. I've found the secret methods to the BEST French toast of your life. I will show you how to make this easy recipe that uses all egg yolks, super thick brioche or challah bread, with caramelized edges for a magical sugary crunch. It is the ONLY way I will eat French toast from now on!
Provided by Karen
Categories Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
- Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
- Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
- Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
- Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
- Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
- Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
- Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
- I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
- Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 813 kcal, Fat 49 g, SaturatedFat 27 g, Cholesterol 342 mg, Sodium 667 mg, Carbohydrate 77 g, Fiber 3 g, Sugar 21 g, Protein 15 g, TransFat 1 g, UnsaturatedFat 18 g
EASY BLUEBERRIES AND CREAM FRENCH TOAST SANDWICH WITH ORANGE MAPLE SYRUP
Fresh blueberries and cream cheese sandwiched between two slices of bread, topped off with homemade orange maple syrup.
Provided by Sarah
Categories Breakfast and Brunch French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.
- Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.
- Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.
Nutrition Facts : Calories 565.4 calories, Carbohydrate 58.4 g, Cholesterol 250 mg, Fat 29.1 g, Fiber 4.5 g, Protein 17 g, SaturatedFat 15.9 g, Sodium 518.7 mg, Sugar 32.5 g
FLUFFY FRENCH TOAST WITH ORANGE SYRUP
Provided by Donna Chrisco Oldford
Categories Citrus Egg Breakfast Brunch Kid-Friendly Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
- Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
- Recut French toast into 8 separate slices. Serve with warm orange syrup.
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.
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