Step into a realm of indulgent breakfast delights with our Baked Orange-Honey-Cinnamon French Toast—a symphony of flavors that promises to awaken your taste buds and elevate your morning routine.
At the heart of this culinary masterpiece lies a harmonious blend of ingredients, each carefully selected to infuse our French toast with layers of warmth and sweetness.
To begin, we melt butter or margarine, allowing its rich essence to meld with the sweet allure of honey and the comforting spice of cinnamon. This decadent mixture forms the foundation of our French toast, imparting a golden hue and irresistible aroma.
As we prepare our custard base, we whisk together whole eggs (or eggbeaters for a lighter option) with vibrant orange juice, fragrant vanilla extract, and a hint of optional Curacao liqueur for a touch of sophistication. A pinch of salt, a sprinkle of nutmeg, and a dash of tarragon add depth and complexity to the custard, ensuring each bite is a symphony of flavor.
But what’s French toast without the perfect bread? We opt for hearty slices of machine-made oatmeal bread, chosen for its robust texture and ability to soak up the luscious custard without becoming soggy.
As our French toast bakes to golden perfection in the oven, the kitchen fills with the intoxicating scent of orange, honey, and cinnamon, a tantalizing preview of the breakfast feast to come. Join us as we embark on a culinary journey that celebrates the art of breakfast, one delicious slice of French toast at a time.
Baked Orange-Honey-Cinnamon French Toast
Ingredients
- 4 tbsp butter or margarine
- 4 tbsp honey
- 3/4 tsp cinnamon
- 4 whole eggs eggbeaters may be substituted
- 1/3 cup orange juice
- 1/2 tsp vanilla extract
- 1 tbsp Curacao liqueur optional
- 1/8 tsp salt
- 2 pinches nutmeg
- 1/4 tsp tarragon
- 12 half inch thick slices machine made oatmeal or other hearty bread
Instructions
- Preheat oven to 375 degrees F.
- Place butter in 12" x 17" 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 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 20-25 minutes until lightly brown on upper side.
- Using metal turner, invert toast into heated plates, two half slices per person.
- Sprinkle with almonds, and serve with additonal honey on the side. Serve with breakfast meat, and garnish plate with banana slices, orange twists, strawberries, other fruits, or nuts. (Keeps well lightly covered with aluminum foil in warm oven).