Breads & Breakfast
Easy Orange French Toast
Stephanie Severson - Lino Lakes, MN
|
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!
This page was last updated on Monday, June 02, 2008.
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