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The Hummingbird Inn
Goshen / Lexington, Virginia
Baked Orange-Honey-Cinnamon French Toast
Preheat oven to 375 degrees. Place butter in 12 x 17-inch half-sheet baking pan, and place in oven to melt (about four minutes). While butter is melting, combine eggs, juice, vanilla, liqueur, salt, nutmeg, and tarragon in shallow bowl and mix well. Remove pan from oven. Pour in honey and sprinkle with cinnamon. Dip bread slices in egg mixture, coating both sides evenly and drain excess liquid. Arrange slices in top of honey-cinnamon mixture and bake 20 to 25 minutes until lightly brown on upper side. Using metal turner, invert toast onto heated plates, two half slices per person. Sprinkle with almonds and serve with additional honey on the side. Serve with breakfast meat and garnish plate with banana slices, orange twists, strawberries, other fruit, or nuts. (Keeps well lightly covered with aluminum foil in warm oven.)
The original recipe was sent by a guest, but new ingredients have been added to give an extra dimension of taste, and the method of cooking has been altered for greater speed. (Thanks go to Jane Carter's mother for the original recipe).
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