Orange French Toast
Orange french toast swaps plain bread for cinnamon loaf and soaks it in an orange-spiked custard. The juice and grated peel give the egg mixture a citrus edge that cuts through the butter and spice. Because the slices rest in the pan overnight and bake the next morning, there is no standing at the stove while guests wait. It suits a holiday brunch or any weekend when you want breakfast ready early.
Instructions
Whisk the eggs, orange juice, half-and-half, sugar, vanilla and grated orange peel together in a shallow bowl until evenly combined.
Dip each slice of cinnamon bread in the egg mixture, turning it so both sides are coated. Leave the slices to soak for 5 minutes.
Lay the soaked slices in a greased baking pan measuring 15 × 10 × 1 in (38 × 25 × 2.5 cm). Cover the pan and refrigerate it overnight.
When you are ready to cook, take off the cover and drizzle the melted butter over the bread.
Bake at 325 °F (163 °C) for 35 to 40 minutes, until the toast is browned on top.
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