Orange Butter French Toast ~I had this for breakfast this morning. It was yummy and the best thing is adding fresh seasonal fruit on top. I had raspberries, but strawberries or berries would have been just as good. Next time I host a Holiday brunch this dish is definetely going to make a grand appearance!
For more breakfast choices please visit this post, 10 Great Breakfasts.
Orange Butter French Toast
- 2 cups milk
- ½ teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon granulated sugar
- ½ teaspoon coarse salt
- 1¼ teaspoons cinnamon
Orange Butter Sauce:
- 8 tablespoons 1 stick unsalted butter
- 3 large egg yolks
- ⅓ cup sugar
- 1 tablespoon orange zest plus ¼ cup orange juice
- Butter the bottom and sides of a 2½-quart baking dish. Layer bread slices in baking dish.
- In a medium bowl, whisk together eggs, milk, vanilla, ⅓ cup sugar, salt, and 1 teaspoon cinnamon. Pour egg mixture evenly over bread slices. Place a piece of parchment on top of baking dish and press down on parchment with hands until egg mixture soaks through top of bread. Cover baking dish with foil and refrigerate at least 8 hours and up to overnight.
- Preheat oven to 350 with rack in center position.
- Remove baking dish from refrigerator and let stand at room temperature, 30 minutes. Remove foil and parchment from baking dish. In a small bowl, combine remaining tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle evenly over bread. Bake 45 minutes until raisin bread French toast is puffed and golden brown. Transfer to a cooling rack and let stand 15 minutes.
Orange Butter Sauce:
- In a medium saucepan, melt butter with ⅓ cup water and bring to a simmer. In another medium saucepan, whisk together egg yolks and sugar. Slowly pour butter mixture into egg mixture, whisking constantly. Return butter sauce to saucepan and whisk in orange zest and juice. Return to stovetop and cook over medium heat, whisking constantly, until thickened slightly, about 2 minutes.
- Spoon warm orange butter sauce over bread toast and serve immediately.