Friday, September 21, 2012

orange-cinnamon french toast

Is there anything better than a warm and comforting breakfast, especially on the first cool days of Fall?  (And all of you who are particulars, I know it's not officially Fall until tomorrow, but I figure why not get a jump-start.)

I have always loved all things pancakes and french toast.  My family has joked, more than once, how as a little girl I smelled like a walking syrup bottle.  Our Luke has turned out to be the same!  "The apple doesn't fall far...," as the saying goes. 

This dish is so easy and just downright good.  It is dressy enough for guests but simple enough for a run-of-the-mill Saturday morning.  For us, a side of bacon and bowl of mixed fruit rounded out this meal beautifully.

Orange and cinnamon along with a drizzling of honey...  Really.  Need I say more?

Orange-Cinnamon French Toastmakes 6 servings  

  • 4 tbsp. butter, melted
  • 2 tbsp. honey
  • 1/2 tsp. cinnamon
  • 3 eggs
  • 1/2 cup orange juice (fresh or bottled works fine)
  • 1/8 tsp. salt
  • 6 slices firm bread (day-old french works well, but any will do)            
~ Preheat oven to 400 degrees.
~ Combine butter, honey, and cinnamon and pour in the bottom of ungreased 9x13 baking 
    dish.  Set aside.
~ Blend eggs, juice, and salt together, dipping bread slices in mixture and coating both 
~ Arrange slices in pan and bake 15-20 minutes or until golden.
~ Top with pan juices, honey, or syrup and orange zest.

Recipe adapted from Gooseberry Patch Flavors of Fall.