How To make Gooey Orange Oven French Toast
------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Margarine; melted
1/4 c Honey
2 ts Cinnamon
6 Eggs
1 c Milk
1 c Orange juice
1/4 c Sugar
2 ts Grated orange peel
1/2 ts Salt
1/2 ts Cinnamon
16 Bread slices; whole wheat
- OR white bread 2 Oranges; sliced
----------------------------ORANGE-HONEY BUTTER---------------------------- 1/2 c Margarine; softened
1/4 c Honey
1 ts Grated orange peel
Heat oven to 400~. In small bowl, combine margearine, honey and 2 tsp cinnamon; mix well. Pour mixture evenlt into 2 ungreased 15x10 baking sheets. In medium bowl, slightly beat eggs. Add milk, orange juice, sugar, orange peel, salt and 1/2 tsp cinnamon; mix well. Dip bread in egg mix. Place on margarine mix in pans. Pour any remaining egg mix over bread. At this point, can be covered and refrigerated overnight. Bake, uncovered, at 400~ for 20 minutes or until golden brown, turning halfway through baking.
Arrange on platter with orange slices. Serve with Orange-Honey Butter. Orange-Honey Butter: In small bowl, combine softened margarine, honey ad grated orange peel. Beat at high speed until light and fluffy. -----
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French Toast Recipe (Japanese-inspired) | Cooking with Dog
How to Make French Toast フレンチトーストの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(serves 1)
3 slices of Baguette (2.5cm/1” thick)
1 Egg
½ tbsp Sugar
3 tbsp Milk or Soy Milk
¼ tsp Vanilla Extract
10g Butter, unsalted (0.3 oz)
Kinako, roasted soybean flour
Kuromitsu, Japanese sugar syrup made from kurozato also known as black sugar
Strawberry, orange or kiwi fruit
Ice Cream or gelato
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＜材料＞1人分
フランスパン(バケット)：3切れ(2.5cm厚さ)
卵：1個
砂糖：大1/2
牛乳：大3（または豆乳）
バニラエクストラクト：小1/4
無塩バター：10g
きな粉
黒みつ
いちご(オレンジキウィなど)
アイスクリームまたはジェラート
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Quarantine Cooking - Baked French Toast Casserole
Today Paula's cookin' up a baked french toast casserole with some helpful tips to help you make sure it comes out without a hitch! Give it a try y'all!
Enjoy Y'all!
Recipe Link:
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Cranberry Orange French Toast Bake
You will definitely want this Cranberry Orange French Toast Bake on your Christmas brunch menu. With just a few simple ingredients, this recipe can be whipped up in minutes or even prepared the night before. In the morning, just pop it in the oven and let the seasonal smells fill your home.
We made this recipe with the Sprouted Grain Honey Wheat with Raisins bread from our bakery department, but feel free to use your favorite hearty bread. Find the complete recipe here:
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Ina Garten's Croissant Bread Pudding | Barefoot Contessa | Food Network
Substitute CROISSANTS for average bread in your bread pudding and your life will be changed. Thanks, Ina!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Croissant Bread Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 50 min
Prep: 10 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 8 to 10 servings
Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
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Ina Garten's Croissant Bread Pudding | Barefoot Contessa | Food Network
How to Make Baked French Toast with Orange Maple Syrup
How to Make Baked French Toast with Orange Maple Syrup
CLICK HERE FOR FULL RECIPE:
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Professional Baker Teaches You How To Make FRENCH TOAST!
Have you ever wondered how to make the best Sticky Bun French Toast? Wonder no more, because Chef Anna Olson is here to walk you through all of the steps you'll need to go from what a mess to delicious! Follow along with the recipe below and then let us know in the comments below how your's turned out!
Ingredients
3 Tbsp soft (spreadable) cream cheese
2 tsp maple syrup, plus extra for topping
1 pinch ground cinnamon
2 day-old cinnamon sticky buns
¼ cup chocolate chips
butter or vegetable oil (or both), for cooking
1 egg
½ cup 2% milk
Directions
1. Preheat the oven to 350 F.
2. Beat the cream cheese with the 2 tsp of maple syrup and cinnamon until smooth. Trim the top and bottom off of each of the sticky buns so that they are about 2-inches tall, and slice the sticky bun almost in half horizontally, but not cutting all the way through. Spread the cream cheese inside each cut and sprinkle with chocolate chips.
3. Heat an oven-proof skillet on medium and lightly grease with butter and/or oil. Whisk the egg and milk together and dip the stuffed sticky buns into the egg mixture on both sides. Cook the French toast for about 4 minutes on each side. After flipping the French toast over, place it in the oven and bake for 5-8 minutes, until the chocolate in the centre has melted. Serve immediately with maple syrup or for a more decadent treat, serve with a scoop of ice cream and a drizzle of maple syrup.
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