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Orange French Toast

Of all my recipes, this is one of the most requested. The best part about this dish is that you can prepare it in advance, freeze it, and bake the day you wish to serve. As the bread chills in the freezer, it absorbs the liquid and rises. It remains puffed, not soggy as it bakes. Although I initially served this with cooked apples, bananas, or blueberries, I have learned to serve it plain, dusted with powdered sugar. My secret is to use freshly baked Orange Cinnamon Bread from "Home Fires Bakery".

Ingredients for Honey Mixture
1/2 cup margarine, melted
1/4 cup honey
2 teaspoons ground cinnamon
1-1/2 loaves orange cinnamon bread
Ingredients for Dipping Mixture
6 eggs
1 cup milk
1 cup orange juice
1/2 cup sugar
2 teaspoons grated orange rind
4 cups crushed corn flakes

Store the cinnamon bread in the freezer and thaw 1/2 hour before preparing the recipe. Slice bread into ten 1-inch slices. Mix melted margarine, honey, and cinnamon into a bowl and pour into one 9 x 13-inch and one 9 x 9-inch glass baking pan, covering the bottom of each.

In the same mixing bowl, beat together eggs, milk, orange juice, sugar, and grated orange rind. First, dip each slice of cinnamon bread into the egg mixture and then into the corn flakes. Place dipped bread slices on the honey mixture and pour the remaining egg mixture over the bread slices. Cover with plastic wrap and freeze overnight or up to 1 week.

One hour before baking, remove from the freezer. Bake at 400 degrees for 30 minutes until golden brown, turning halfway through the baking. Serve with cooked apples, honey orange margarine, powdered sugar, and maple syrup.

Serves: 12

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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