March 2000

RECIPE OF THE

MONTH

Easy Orange French Toast

Stephanie Severson - Lino Lakes, MN

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Makes	8	16	24	32	40	48
eggs	3	6	9	12	15	18
milk	1/2 c.	1 c.	1 1/2 c.	2 c.	2 1/2 c.	3 c.
orange juice	1/2 c.	1 c.	1 1/2 c.	2 c.	2 1/2 c.	3 c.
sugar	2T.	4T.	6T.	8T.	10T.	12T.
grated orange peel	1t.	2t.	3t.	4t.	5t.	6t.
cinnamon	1/4 t.	1/2 t.	3/4 t.	1t.	1 1/4 t.	1 1/2 t.
allspice	1/8 t.	1/4 t.	1/4 + 1/8 t.	1/2 t.	1/2 + 1/8 t.	3/4 t.
slices whole wheat bread	8	16	24	32	40	48
melted margarine or butter	1/3 c.	2/3 c.	1 c.	1 1/3 c.	1 2/3 c.	2 c.
dash salt

Assembly and Freezing Directions:
Grease cookie sheet. In medium bowl, beat eggs slightly. Add milk, orange juice, sugar, orange peel, cinnamon, allspice and salt; beat well. Dip each slice of bread in egg mixture; place on greased cookie sheet. Cover lightly with foil; freeze 1-2 hours or until completely frozen. (Flash freeze) To store, remove from freezer; stack slices, placing waxed paper between slices, and place in freezer bag. Return to freezer.

Cooking Directions:
To serve, heat oven to 425 degrees. Remove desired number of slices from freezer; brush one side of each slice with margarine. Place, margarine side down, on ungreased cookie sheet; bake at 425 for 10 minutes. brush top with margarine; turn. Continue to bake an additional 5-10 minutes or until golden brown. OR cook the day of assembly and then place in toaster to reheat!

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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