Orange Cream French Toast Food

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 FRENCH TOAST

Steps:

• Place butter in a 9"x13" baking dish.
• Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter.
• Arrange bread in dish.
• Dot with cream cheese.
• In a large bowl, whisk the eggs, orange juice, honey, and butter.
• Pour over bread.
• Cover and refrigerate over night.
• Remove from refrigerator 30 minutes before baking.
• Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
• To serve, invert slices onto plates.

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.

ORANGE CREAM FRENCH TOAST

Steps:

• Blend vanilla into the cream cheese, powdered sugar, sour cream and orange zest. Mix well. Cover and store in the refrigerator overnight, to let the orange flavor blend into the cream cheese mixture.
• In the morning, mix eggs & milk, in a 1:1 ratio. (For two people, use three eggs. Measure them into a measuring cup, and then pour in that much milk.) Whisk together with a little vanilla.
• Slice the day-old French bread into 1 & 1/2 inch thick slices. Cut a pocket into each slice and fill generously with the cream cheese mixture. Dip into the eggs & milk blend, allowing your French bread to soak it up. Grill on an oiled, preheated griddle on medium heat for about 2-4 minutes, until golden. Sprinkle with a scant amount of cinnamon and nutmeg. Turn once, and cook for another few minutes, till golden.
• Dust with powdered sugar, garnish with fresh slices of orange, and serve immediately with warmed maple syrup. Looks lovely garnished with a bit of the orange zest, too, if you have some nice long pieces. Enjoy!

FRENCH TOAST

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.

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.

MAKE-AHEAD ORANGE FRENCH TOAST

Steps:

• Spread cream cheese over 10 bread slices; top with remaining bread. Arrange sandwiches overlapping in a greased 13x9-in. baking dish., In a large bowl, whisk condensed milk and orange juice until blended. Whisk in eggs, milk, orange zest, vanilla and cinnamon. Pour over top; press bread down to submerge. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until lightly browned and a knife inserted in the center comes out clean. If desired, serve with fresh fruit and syrup.

ORANGE FRENCH TOAST

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.

MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP

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.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

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.

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.,

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 CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 300°F.
• Place baking sheet in oven.
• Cut a 4-inch long by 2-inch deep pocket through the top crust of each slice of bread.
• Mix cream cheese and marmalade together.
• Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.
• Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg together in a pie plate.
• Dip 4 stuffed bread slices into egg mixture, thoroughly coating them.
• Over medium heat, melt 1 Tablespoon butter in large, nonstick skillet, then add the 4 bread slices.
• Cook until golden brown, about 2 minutes per side.
• Place on baking sheet, and keep in oven until ready to serve.
• Repeat procedure for the remaining 4 slices.
• Serve with orange syrup.

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-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.