New Orleans French Toast

"The grated orange peel is the secret in this recipe. This is a definite "make-again" recipe in my book. Great flavors and no more effort than any french toast. Serve with maple syrup or top with fresh orange sections tossed with sugar and orange liqueur. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook."
 
Download
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
45mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Beat all ingredients except butter and bread until smooth.
  • Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
  • Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
  • Cook about 2 minutes on each side or until golden brown.
  • Repeat with remaining bread slices, adding remaining butter as needed.
  • Sprinkle with powdered sugar and serve with maple syrup if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I didn't have oranges so I used lemon peel which was great. It gave a great taste of lemon. Thanks AmyZoe :) Made for Cookbook tag game
     
Advertisement

RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes