One of my favorite treats is a leisurely weekend breakfast. Orange French Toast, anyone?
But first… an outdoor shot.
No… make that a sunlight “spotlight” photo.
Or wait… how ’bout a close up?
Or maybe a picnic table repast…?
Nahhh… LET’S EAT!
Orange French Toast
1 loaf of French bread, sliced into 3/4″ thick slices
1 Tbsp. butter
1 c. orange juice
2 eggs, beaten
1 t. vanilla extract
1/8 tsp. salt
Orange Nutmeg Butter
4 Tbsp. butter, softened
1 tsp. grated orange zest, plus additional for garnish
1/4 tsp. freshly grated nutmeg, or to taste
Prepare Orange Nutmeg Butter first. Mix ingredients until blended; chill in a ramekin, or “scoop” into individual sized servings for fun — I put mine in the freezer for a few minutes before I scooped it.
Next, whisk together the orange juice, eggs, vanilla and salt in a shallow baking dish or bowl; set aside. Melt 1 tablespoon of butter on a griddle over medium heat. Dip slices of French bread into orange juice mixture and allow them to “drip off” before placing on the griddle.
Cook until golden; flip and cook second side until golden. Transfer to a cookie sheet and keep warm in the oven until all slices are cooked. Sprinkle with powdered sugar and serve with Orange Nutmeg Butter and warm maple syrup.
Afterthought: This would be good with a little Cointreau thrown in (maybe sweetened to taste with honey?) — in the butter, the batter — or both. (If you beat me to it, let me know how it turns out!)
Meanwhile, here’s a slideshow to treat yourself to while you’re thinking about it…
Enjoying tricks and treats,