Recipes

[novamc1]

FRENCH TOAST WITH ORANGE BUTTER

12 (one-inch thick) slices French bread

6 eggs

4 cups milk

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

2 tablespoons butter or margarine, divided.

Orange butter (see below)

Place bread in 9 x 13 x 2 pen. 

Combine eggs, milk, salt, nutmeg and vanilla; beat well.

Pour mixture over bread, cover and refrigerate overnight.

Melt 2 tablespoons butter in electric skillet at 300 degrees.

Remove 6 slices of bread from dish and cook in butter 10-12 minutes on each side, or until cooked through.

Repeat procedure with remaining butter and bread.

Serve hot with Orange Butter.

Orange Butter

1 cup butter, softened

1/2 cup orange juice

1/2 cup powdered sugar

Cream butter until light and fluffy.  Add orange juice and powdered sugar.

Beat until thoroughly blended.  Makes about 2 cups.

OVEN FRENCH TOAST

3 eggs

1/2 cup milk

1/2 teaspoon cinnamon

Salt

4 thick slices of bread

Beat egg, milk, cinnamon, and salt in small bowl until frothy.

Place bread in 9x13-inch baking dish and pour egg mixture over.

Refrigerate several hours or overnight, turning once.

Preheat oven to 500 degrees.  Grease baking sheet, place bread slices on top and bake about 5 minutes, or until golden brown, turning once.

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OVERNIGHT ORANGE FRENCH TOAST w/ Orange Sauce

8 (3/4-inch) slices French bread

4 eggs

1 cup milk

2 tablespoons orange juice

1/2 teaspoon vanilla extract

1/8 teaspoon salt

2 tablespoons butter or margarine, divided

Powdered sugar

Orange Sauce (below)

Place bread in a 13 x 9 x 2-inch baking dish. 

Combine eggs, milk, orange juice, vanilla and salt, beating well.

Pour mixture over bread slices; turn slices over to coat evenly.

Cover and refrigerate overnight.

Melt 1 tablespoon butter in large skillet.

Remove 4 slices of bread from dish and saute in butter 4 minutes per side or until browned.

Repeat with remaining butter and bread slices.

Sprinkle toast with powdered sugar; serve immediately with Orange Sauce.

Orange Sauce

1 cup firmly packed brown sugar

2 teaspoons orange rind

1/2 cup orange juice

Combine all ingredients in a small saucepan; stirring well.

Bring to a boil; reduce heat, simmer until thickened (about 5 minutes), stirring frequently.

Makes 1-1/4 cups.

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ORANGE PRALINE TOAST--no eggs, and this is not an overnight keeper

6 (3/4-inch) slices French bread

3 tablespoons butter or margarine, softened

1/3 cup firmly packed brown sugar

1/4 cup finely chopped pecans.

1 tablespoon grated orange rind

2 tablespoons orange juice

Toast bread on both sides and spread one side with butter.

Combine remaining ingredients, stirring well.

Spread about 1 tablespoon sugar/pecan mixture on buttered side of each slice of toast.

Bake toast slices at 350 degrees for 5-8 minutes or until sugar melts.

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ALMOND FRENCH TOAST--3 servings

3/4 cup milk

2 eggs

1 tablespoon butter or margarine

6 slices day-old bread

2 tablespoons butter or margarine

Powdered sugar

Almond Syrup (below)

Combine first 3 ingredients in a shallow bowl, beating well.

Dip each bread slice into egg mixture; coating each well.

Melt 2 tablespoons butter on large griddle.

Arrange 3 slices on griddle, cook 3 minutes on each side or until browned.

Repeat with remaining bread slices, adding additional butter if needed.

Sprinkle with powdered sugar.  Serve with Almond Syrup.

Almond Syrup

2 tablespoons butter or margarine

1/2 cup sliced almonds

1-1/2 cups liquid brown sugar (Domino reportedly no longer makes this product, but check online for the websites showing how to liquify brown sugar yourself)

1/2 teaspoon almond extract

Melt butter in small saucepan; add almonds and saute over medium heat until golden.  Stir in sugar and almond extract.

Serve warm.  Makes 1-2/3 cups.

[curlywhitedog]

Looks yummy good, especially the orange butter.  Think I'll whip a batch of that up for Christmas morning.

Maria

[Desertdi]

I thought you ALWAYS make French toast the night before...............

[novamc1]

I never heard of soaking bread overnight until I started reading recipes.  Growing up and  in early adulthood, I just dipped sandwich bread into an egg/milk mixture and threw it in a frying pan.  Overnight French toast requires much sturdier bread, obviously.

[DiAnne]

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@novamc1 wrote:

I never heard of soaking bread overnight until I started reading recipes.  Growing up and  in early adulthood, I just dipped sandwich bread into an egg/milk mixture and threw it in a frying pan.  Overnight French toast requires much sturdier bread, obviously.

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I have tried it a few times with french bread and it was disappointingly mushy. Have you used a kind of bread that works?  It is so easy to make that I just soak for a few minutes in egg/milk mixture and then fry. 

[novamc1]

About mushy results......if you'll notice, all types of  French toast recipes call for different proportions of milk to egg.  I think some of them call for too much milk and not enough egg.

Also, pan-grilling or frying makes a tastier toast, if you ask me.  It has occurred to me that the flip pan, which people here have mentioned, might be a good thing to try.

I've also seen at least one recipe suggesting cooking the toast in a waffle iron----that might be interesting.  If I owned a waffle iron, I'd try it.  Never eat waffles or pancakes anymore.  French toast is as sweet and fattening as I'm willing to get in the morning, because at least I can get some protein from the eggs. LOL!