Cassie’s Ruminations

Baked French Toast à l’Orange

Another recipe from Central Market. This originally called for marmelade as well, but Shaun isn’t a fan, so we skipped it. They have a great “Ultimate French Toasting Bread” from the local Brenner Brother’s Bakery, which is thickly sliced and light and wonderfully absorbent.

We didn’t like the baking method as much, as it was impossible to get the slices all crispy, and there was baked custard at the bottom even after soaking overnight. Next time I’m going to fry these up in a skillet. The orange flavor was there, but not as prominent as we were hoping, so I’ll add some orange zest next time as well.

Baked French Toast à l’Orange
Serves 6-8

8 eggs
1/3 cup milk
2/3 cup orange juice
1/4 tsp nutmeg
8 slices thickly sliced bread or 16 regular slices of sandwich bread

Whisk together the eggs, milk, orange juice, and nutmeg. Lightly spray a 9″ x 13″ baking dish with non-stick spray. Dip each piece of bread in the egg mixture to coat and layer in the baking dish. Pour the excess mixture evenly over the top of the bread. Cover the dish with plastic wrap and refrigerate for at least one hour and up to overnight.

Preheat oven to 350 degrees F. Remove the plastic wrap and cover the baking dish with aluminum foil. Bake covered for 30 minutes. Uncover and bake for an additional 15 minutes, or until golden brown and slightly puffed. Cool for 10 minutes before serving.