- 6 eggs, lightly beaten
- 3/4 cup orange juice
- 1/2 cup half-and-half cream
- 2 tablespoons sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon grated orange peel
- 8 thick slices cinnamon bread
- 1/4 cup butter, melted
- In a shallow bowl, combine the first six ingredients. Dip both sides of bread into egg mixture; let soak for 5 minutes. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and refrigerate overnight.
- Uncover; drizzle with butter. Bake at 325° for 35-40 minutes or until browned. Yield: 8 servings.
Originally published as Orange French Toast in Quick Cooking March/April 1999, p42
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