Best Cardamom Orange French Toast Recipes

CRUNCHY ORANGE FRENCH TOAST

Crunchy Orange French Toast image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 orange
4 large eggs, lightly beaten
1 1/2 cups milk
1 teaspoon ground cinnamon
4 cups cornflakes, crumbled
3 slices bacon, cooked and crumbled
1 loaf challah, cut into 1-inch-thick slices
6 tablespoons unsalted butter
1 cup warm maple syrup
Ground cinnamon, for serving

Steps:

Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE

Baked French Toast with Cardamom and Marmalade image

Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Kid-Friendly Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 10

Number Of Ingredients 18

Ingredients

For french toast
1 1/4 cups orange marmalade
10 4 x 4 x 1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For citrus syrup
1 1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar
Powdered sugar

Steps:

Make french toast:
Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
Make citrus syrup:
Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.