Orange-Vanilla French Toast

P1620210We’re poking along making the Thanksgiving feast and decided to start with a nice brunch. This was the star, in my opinion – fragrant and decadent, yet quick and easy to mix up.

I found the recipe on Karen Bove’s food blog “Our Life in the Kitchen” and kept it pretty much the same, though the first time I used some slightly sour half & half and liked the richness it added.

This time I had some half & half that was slightly expired this time but still sealed up, so I mixed it with milk to make it a bit lighter and match the quantities. We also like to use Mexican vanilla extract, which gives it a fruitier sweetness. Delicious!

Batter:

  • 2 cups half & half
  • 1/2 cup milk
  • 5 eggs
  • grated peel of 1 orange
  • juice from 1 orange
  • 2 tsp. Mexican vanilla extract

Soak slices of bread in the batter, then lay on a hot buttered griddle and sprinkle tops with cinnamon, if you like. We used some slightly dry challah bread and had to cook it longer since it really soaked up the batter. The first time we used the sourdough bread (as pictured) and it was really hard, but had lots of holes so it cooked faster.

I’m not really a fan of the texture of bread pudding, but I think this would be a pretty good flavor – mix some chunks of dried bread with raisins and the batter, soak overnight and bake in the morning.

So good! These pictures are from an earlier batch last spring, but this makes it easier to post.

If the images below don’t work for you, find the photos on my flickr stream here.

Ingredients Sliced Bread
Orange Vanilla French Toast - Ingredients Slicing Bread for French Toast
grating orange peel fresh orange juice
Grating Oranges for French Toast P1620224
Soaking the slices Cooking the slices
Orange Vanilla French Toast Orange Vanilla French Toast
Cook until crispy & browned Then dig in!
Orange Vanilla French Toast Orange Vanilla French Toast
About these ads

2 thoughts on “Orange-Vanilla French Toast

  1. Thanks for the shout-out. I’m so glad you like the recipe. It’s one I haven’t made in a while this last holiday weekend might be a good time for a nice brunch.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s