Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
 bacon which create the best aromas. 

 Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

 Combine the batter ingredients in a shallow
 dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
 while you set up. Then soak the slices for
 2  minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
 always make French toast or garlic bread
removing just how many slices I want)

 Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.
I cut the recipe in half for the two of us. 
Double the recipe for a large group. 

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on  both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
                serve on heated plates with warm

                maple syrup. Serves 6.


*recipe adapted from Susan Branch

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