ORANGE-COCONUT FRENCH TOAST
You'll think you woke up in the tropics when you dive into this French toast breakfast. There's a bright, citrusy flavor and a wonderful blend of textures in every slice.-Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In large bowl, whisk coconut milk, eggs, orange juice, extracts and salt. Stir in 1/2 cup coconut. Place bread slices in a 15x10x1-in. baking pan. Pour coconut milk mixture over bread; turn to coat. Let stand 10 minutes., Toast bread on a greased hot griddle over medium heat 3-4 minutes on each side or until golden brown. Transfer to a serving platter. Sprinkle with remaining coconut and macadamia nuts; keep warm. Serve with maple syrup and orange slices if desired.
Nutrition Facts :
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.
Nutrition Facts : Calories 158 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 231mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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.
COCONUT FRENCH TOAST
Steps:
- In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.
CARDAMOM-ORANGE FRENCH TOAST
Provided by Aida Mollenkamp
Time 36m
Yield 3 to 4 servings
Number Of Ingredients 14
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.
CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
EASY ORANGE FRENCH TOAST
Make and share this Easy Orange French Toast recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
HONEY-ORANGE BAKED FRENCH TOAST
I've seen other baked French Toast and other Orange French Toast recipes on the 'zaar, but I haven't seen any quite like this one. I got it from my sister. It is great to feed a larger group and can be made the night before. The orange and honey flavors meld very well in this nice French Toast. Even better, it doesn't need butter or syrup at the table.
Provided by Anissa Wolf
Categories Breakfast
Time 20m
Yield 6 slices French Toast, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- MAKE HONEY SAUCE:.
- 1. Microwave: Measure honey into a small microwavable cup or bowl. Add cinnamon (you don't need to stir it in yet) and cut butter into chunks on top. Microwave honey and butter for about 60 seconds on medium (60-70% power). Stir until butter is completely melted.
- 2. Stovetop: Melt the butter in a small saucepan over low to medium heat, then mix in honey and cinnamon, stirring until smooth. Remove from heat.
- PREPARE THE PAN:.
- 3. Lightly grease the sides of a 9x13 pan or baking dish. You may omit this step but it will help the slices come out neatly when serving.
- 4. Pour honey sauce into the 9x13 pan and tilt the pan around until sauce evenly covers bottom.
- PREPARE THE BREAD:.
- 5. Break eggs into a shallow dish (a pie pan works perfectly) and lightly beat with a fork to break the yolks. Add orange juice and beat thoroughly with a fork.
- 6. Dip each slice of bread into the egg mixture, covering both sides. Allow any excess egg to run back into the dish. Place bread on sauce in pan, allowing slices to touch on all sides but not overlap one another.
- 7. Bake at 400 F for 15-20 minutes or until nicely golden.
- 8. "Cut" along the edges of the pan and between each slice of bread with a turner, then turn each slice out of the pan and onto a plate with the honey side on top. The honey sauce will have baked into the bread, but if there is any left in the pan spoon it on the top (it will be very thick).
- NOTES: You can also prepare up through step 6 the night before. Cover and refrigerate the dish, then bake in the morning. Be sure to use a metal pan and not glass or ceramic if you do this.
- It isn't as pretty, but I often use leftover hamburger or hotdog buns for this recipe. I prefer the "crust" side down in the honey, but my sweetie prefers the "cut" side down so that there is more texture.
Nutrition Facts : Calories 423.8, Fat 21.8, SaturatedFat 11.7, Cholesterol 226.7, Sodium 463, Carbohydrate 47.6, Fiber 1.6, Sugar 23.1, Protein 10.6
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.
ORANGE-CREAM FRENCH TOAST
Steps:
- In a large bowl, beat the eggs, orange juice, cream, sugar, orange zest, vanilla and salt. Dip the bread in egg mixture, coating each side. Place in a greased 13x9-in. baking dish. Pour remaining egg mixture over the bread. Cover and refrigerate overnight. , In a large skillet, melt butter; add bread. Cook until golden brown on each side and cooked through. , Meanwhile, in a small bowl, beat orange butter ingredients in a small bowl until blended. Serve with French toast.
Nutrition Facts :
BAKED COCONUT FRENCH TOAST
Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!
Provided by Andree Vaillancourt
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 7
Steps:
- Spray the inside of a 9x13-inch baking dish with cooking spray.
- Arrange bread slices in a single layer in the prepared baking dish.
- Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
- Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
- Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 72.5 g, Cholesterol 0.4 mg, Fat 7.8 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 4 g, Sodium 737.2 mg, Sugar 17.2 g
ORANGE-CINNAMON FRENCH TOAST
These French Toast are so yummy. I made it with only 4 slices of bread. From Taste of Home Guilt Free Cooking cookbook.
Provided by Boomette
Categories Breakfast
Time 25m
Yield 1 slice, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 103.2, Sodium 197.6, Carbohydrate 20.9, Fiber 0.8, Sugar 8.7, Protein 5.3
BAKED BANANA-ORANGE FRENCH TOAST
France meets French Polynesia! Exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the French countryside. This is an easy breakfast or brunch meal since it's all made the day before (the 12 hours passive cooking time is when it sits in the refrigerator overnight). Serve it directly from the baking dish...no syrup or butter needed!
Provided by FLKeysJen
Categories Breakfast
Time 22m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl.
- Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas.
- Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture.
- Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
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