Tuesday, April 10, 2012

Orange Brunch Toast


6 eggs

½ cup orange juice

½ cup half and half cream

2 tablespoons sugar

2 teaspoons grated orange zest

8 slices Texas toast or 1 inch thick French bread

4 to 6 tablespoons butter

Powdered sugar

Maple syrup

Orange marmalade or strawberry jam

Orange slices and strawberries (optional)


Whisk first 6 ingredients together in a mixing bowl. Arrange bread in 9x13 inch baking dish. Pour egg mixture over bread, making sure each piece is saturated with the egg mix. Cover dish with plastic and refrigerate for at least 1 hour. You can dip and go if your time is limited, but soaking is best to meld flavors.

On a griddle or in a large skillet over medium high heat, add a tablespoon or two of butter at a time. When butter is melted, add the bread slices and cook in batches until golden light brown.

Serve with powdered sugar, syrup and jam. Garnish with fruit.

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