Honey-Orange Baked French Toast

READY IN: 20mins
Recipe by Anissa Wolf

I've seen other baked French Toast and other Orange French Toast recipes on the 'zaar, but I haven't seen any quite like this one. I got it from my sister. It is great to feed a larger group and can be made the night before. The orange and honey flavors meld very well in this nice French Toast. Even better, it doesn't need butter or syrup at the table.

Top Review by Baby Kato

What a delicious sweet treat this was Anissa. I enjoyed it very much. It was quick and very easy to make. Thanks for sharing a recipe that I will make again and again. The french toast was crisp, tender and oh so flavorful. Made for Fall Pac 2011.

Ingredients Nutrition

  • 44.37 ml honey
  • 59.16 ml butter (or margarine, try for at least 70% oil)
  • 2.46 ml cinnamon
  • 3 eggs
  • 118.29 ml orange juice
  • 6 slice bread


  2. 1. Microwave: Measure honey into a small microwavable cup or bowl. Add cinnamon (you don't need to stir it in yet) and cut butter into chunks on top. Microwave honey and butter for about 60 seconds on medium (60-70% power). Stir until butter is completely melted.
  3. 2. Stovetop: Melt the butter in a small saucepan over low to medium heat, then mix in honey and cinnamon, stirring until smooth. Remove from heat.
  5. 3. Lightly grease the sides of a 9x13 pan or baking dish. You may omit this step but it will help the slices come out neatly when serving.
  6. 4. Pour honey sauce into the 9x13 pan and tilt the pan around until sauce evenly covers bottom.
  8. 5. Break eggs into a shallow dish (a pie pan works perfectly) and lightly beat with a fork to break the yolks. Add orange juice and beat thoroughly with a fork.
  9. 6. Dip each slice of bread into the egg mixture, covering both sides. Allow any excess egg to run back into the dish. Place bread on sauce in pan, allowing slices to touch on all sides but not overlap one another.
  10. 7. Bake at 400 F for 15-20 minutes or until nicely golden.
  11. 8. "Cut" along the edges of the pan and between each slice of bread with a turner, then turn each slice out of the pan and onto a plate with the honey side on top. The honey sauce will have baked into the bread, but if there is any left in the pan spoon it on the top (it will be very thick).
  12. NOTES: You can also prepare up through step 6 the night before. Cover and refrigerate the dish, then bake in the morning. Be sure to use a metal pan and not glass or ceramic if you do this.
  13. It isn't as pretty, but I often use leftover hamburger or hotdog buns for this recipe. I prefer the "crust" side down in the honey, but my sweetie prefers the "cut" side down so that there is more texture.

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