As my own family grows, we are making a tradition of holiday breakfasts. No one wants to cook on Christmas morning so I have found organizing a delicious meal and just throwing it in the oven works for us (much better than eating leftover cookies).
I loved the recipe found in Gooseberry Patch's The Christmas Table for Orange Spiced French Toast. At first glance, I was a bit disappointed with having to transfer the bread after soaking onto a jelly roll pan. My disappointment disappeared with the first bite! Baking the French toast on the pan really gives it a great crisp finish, nothing soggy about this French toast. My family loved it! The accompanying syrup was great too!
INGREDIENTS:
French Toast
- 1 loaf French bread, sliced
- 4 eggs
- 2/3 cup orange juice
- 1/3 cup milk
- 1/4 cup sugar
- 1 t vanilla extract
- 1/4 t ground cinnamon
- 1/8 t nutmeg
- 1/4 cup butter, melted
Orange Syrup
- 1/2 cup butter
- 1/2 cup sugar
- 1/3 cup frozen orange juice concentrate
- 1/2 cup chopped pecans
DIRECTIONS:
Orange Spiced French Toast
- Arrange bread in a single layer in an ungreased 13 x 9 baking pan.
- In a bowl with an electric mixer on low speed, beat remaining ingredients except butter.
- Pour egg mixture over bread, turning slices to coat both sides. Cover and refrigerate 2 to 24 hours.
- Spread melted butter in a 15 x 10 jelly roll pan (I used a large lipped cookie tray). Arrange bread slices in a single layer on top of butter. Bake uncovered at 400 degrees Farenheit for 20 to 25 minutes until lightly golden, turning slices once halfway.
Orange Syrup
- In a saucepan over low heat, combine butter, sugar, and orange juice concentrate.
- Stir until butter is melted; do not boil.
- Cool for 10 minutes; beat with an electric mixer on low speed until thickened. Stir in pecans.
Time: Prep time is 20 minutes, plus overnight; baking time is 25 minutes
Source: Gooseberry Patch's The Christmas Table, Copyright 2012
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