Orange French Toast

from "Breakfast at Birchwood" cookbook by Ellen Gutman Chenaux

6 eggs

1 cup orange juice (or 2/3 cup orange juice plus 1/3 cup Grand Marnier)

1/3 cup milk or cream

1/4 cup sugar (optional)

1/2 tsp. vanilla

1/4 tsp. salt

rind of one orange, finely grated

8 slices challah (egg bread), cut 1-inch thick

about 1 cup sliced almonds, (not listed in the cookbook, but served with them at the inn)


powdered sugar

orange slices

maple syrup

Beat the eggs in a large bowl. Add orange juice, cream or milk, sugar, vanilla, salt and orange rind. Mix well. Dip bread slices in egg mixture, turning to coat both sides. Place the bread in one or two layers in a large dish or pan. Pour any remaining egg mixture over the top of the bread. Cover and refrigerate overnight.

In the morning, melt a generous amount of butter in a large skillet over medium heat. Add the bread slices and cook through, browning on both sides. Arrange on a plate, sprinkle with powdered sugar, and garnish with orange slices. Serve with maple syrup.

(If using the almonds, add them to one side of the bread and place that side down into the butter. Then sprinkle more on the top and flip to cook the second side, adding more butter if necessary.)

The cookbook says this recipe serves 4, but I cut it in half and got three generous servings (six large slices of challah), so I think it's not unrealistic to expect 6 servings when making the full recipe.