Time 30m Yield 6 slices. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan. , In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. , Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
Place the bread in an 11x7-in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange zest and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight., In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners’ sugar or serve with syrup if desired.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Beat the eggs and then mix with the rest of the ingredients. Dip the bread in the French Toast batter and fry in melted butter until golden brown on both sides.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Combine eggs and orange juice. Beat really well. Dip bread into egg mixture, then into crumbs. In a large frying pan, melt butter. Pan fry on both sides until lightly browned. Serve with syrup or honey and top with powdered sugar or fresh fruit.
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat. Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes. Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute. While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet. Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it’s OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking. Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch. When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine. Soak bread slices in the egg mixture until saturated. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.
