Orange-Cream French Toast Recipe

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Orange-Cream French Toast Recipe

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My citrus-flavored toast adds a refreshing fruity twist to standard brunch fare. It's also a convenient make-ahead dish.
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min./batch
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min./batch

Ingredients

  • 6 eggs
  • 1/2 cup orange juice
  • 1/3 cup half-and-half cream
  • 3 tablespoons sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon vanilla extract
  • Pinch salt
  • 8 to 10 slices French bread (3/4 inch thick)
  • 1/4 cup butter, cubed
  • ORANGE BUTTER:
  • 1 cup butter, softened
  • 1/3 cup orange marmalade
  • 3 tablespoons chopped mandarin oranges

Directions

In a large bowl, beat the eggs, orange juice, cream, sugar, orange peel, vanilla and salt. Dip the bread in egg mixture, coating each side. Place in a greased 13-in. x 9-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. Yield: 4-5 servings.
Originally published as Orange-Cream French Toast in Country Woman Christmas Annual 1999, p12

Nutritional Facts

2 each: 687 calories, 54g fat (31g saturated fat), 386mg cholesterol, 729mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 11g protein.

  • 6 eggs
  • 1/2 cup orange juice
  • 1/3 cup half-and-half cream
  • 3 tablespoons sugar
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon vanilla extract
  • Pinch salt
  • 8 to 10 slices French bread (3/4 inch thick)
  • 1/4 cup butter, cubed
  • ORANGE BUTTER:
  • 1 cup butter, softened
  • 1/3 cup orange marmalade
  • 3 tablespoons chopped mandarin oranges
  1. In a large bowl, beat the eggs, orange juice, cream, sugar, orange peel, vanilla and salt. Dip the bread in egg mixture, coating each side. Place in a greased 13-in. x 9-in. baking dish. Pour remaining egg mixture over the bread. Cover and refrigerate overnight.
  2. In a large skillet, melt butter; add bread. Cook until golden brown on each side and cooked through.
  3. Meanwhile, in a small bowl, beat orange butter ingredients in a small bowl until blended. Serve with French toast. Yield: 4-5 servings.
Originally published as Orange-Cream French Toast in Country Woman Christmas Annual 1999, p12

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