Baked orange honey cinnamon french toast recipe

Baked Orange-Honey-Cinnamon French Toast recipe

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Recipe intro

Looking for a delicious twist on traditional French toast? Look no further than this mouthwatering Baked Orange Honey Cinnamon French Toast recipe. With the perfect combination of sweet honey, tangy orange zest, and warm cinnamon, this dish is sure to become a breakfast favorite. The best part is that it can be prepared ahead of time and baked to perfection in the morning, making it ideal for busy mornings or lazy weekends. Serve with a drizzle of maple syrup and a sprinkle of powdered sugar for the ultimate indulgence.

Keywords: baked, orange, honey, cinnamon, French toast.

Baked orange honey cinnamon french toast recipe details

Baked orange honey cinnamon french toast recipe, recipe Rating: 4.7
Number of votes:121

Ingredients:

4 Tablespoons butter or margarine

4 Tablespoons honey

3/4 teaspoon cinnamon

4 whole eggs (Eggbeatersegg substitute may be substituted)

1/3 cup orange juice

1/2 teaspoon vanilla extract

1 Tablespoon Curacao liqueur (optional)

1/8 teaspoon salt

2 pinches nutmeg

1/4 teaspoon tarragon

12 half-inch thick half slices machine-made oatmeal or other hearty bread

Instructions:

Preheat oven to 375 degrees. Place butter in 12 x 17-inch half-sheet baking pan, and place in oven to melt (about four minutes). While butter is melting, combine eggs, juice, vanilla, liqueur, salt, nutmeg, and tarragon in shallow bowl and mix well. Remove pan from oven. Pour in honey and sprinkle with cinnamon. Dip bread slices in egg mixture, coating both sides evenly and drain excess liquid. Arrange slices in top of honey-cinnamon mixture and bake 20 to 25 minutes until lightly brown on upper side. Using metal turner, invert toast onto heated plates, two half slices per person. Sprinkle with almonds and serve with additional honey on the side. Serve with breakfast meat and garnish plate with banana slices, orange twists, strawberries, other fruit, or nuts. (Keeps well lightly covered with aluminum foil in warm oven.)

Serves:6

The original recipe was sent by a guest, but new ingredients have been added to give an extra dimension of taste, and the method of cooking has been altered for greater speed.(Thanks go to Jane Carter’s mother for the original recipe).