Baked Orange French Toast Osceola Mills House |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a nice breakfast from the Mid-Atlantic region of the US. From the RSVP section of Bon Appetit from the Osceola Mills House, Gordonville,PA. Ingredients:
3 tablespoons orange zest, grated |
2 cups fresh orange juice |
1/4 cup sugar |
1/4 teaspoon vanilla |
2 tablespoons triple sec |
6 large eggs |
1/2 cup half-and-half |
8 italian bread, diagonally sliced, 1 1/2-inch thick |
3 tablespoons unsalted butter, melted |
3 tablespoons unsalted butter |
2 tablespoons orange marmalade |
1 tablespoon triple sec |
maple syrup |
Directions:
1. In a large bowl whisk together zest, juice, sugar, vanilla, triple sec, eggs, half-and-half, and a pinch of salt. Arrange bread slices in one layer in a glass baking dish, 13x9x2 . Pour mixture over bread, turning slices to coat, and chill, covered, 4 hours or overnight.
2. Preheat oven to 400ºF. Brush large baking sheet with butter.
3. Using a slotted spatula arrange bread in one layer on baking sheet, leaving at least 2 inches between each slice, and bake in middle of oven 5 minutes. Rotate pan and bake 5 minutes more. Turn bread over and bake 5 minutes more. Rotate pan and bake until bread is puffed and golden, 5 minutes more.
4. Make sauce while bread is baking:.
5. In a small saucepan cook the butter, marmalade, and triple sec over low heat, stirring, until butter is melted.
6. Drizzle french toast with sauce and serve with syrup.
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