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Name: Fluffy French Toast with Orange Syrup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 8 Egg bread slices; (about 1; 6 Eggs; 1/8 ts Ground nutmeg; 2 ts Fresh Lemon Juice; 1 ts Orange Peel Grated; 2 tb Unsalted butter; (1/4 stick); 1/8 ts Ground cinnamon; 1 tb Cornstarch; 2 c Half and half; ; loaf); ; (1-inch-thick); 3/4 c Orange juice; 1/2 c Sugar

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INGREDIENTS

8 Egg bread slices; (about 1
6 Eggs
1/8 ts Ground nutmeg
2 ts Fresh Lemon Juice
1 ts Orange Peel ; Grated
2 tb Unsalted butter; (1/4 stick)
1/8 ts Ground cinnamon
1 tb Cornstarch
2 c Half and half
; loaf)
; (1-inch-thick)
3/4 c Orange juice
1/2 c Sugar

Servings

INSTRUCTIONS

Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 400F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes. Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts. Recut French toast into 8 separate slices. Serve with warm orange syrup. Serves 8. Bon Appetit August 1992

NOTES

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Fluffy French Toast with Orange Syrup

8  Egg bread slices; (about 1 
6  Eggs 
1/8 ts Ground nutmeg 
2 ts Fresh Lemon Juice 
1 ts Orange Peel Grated
2 tb Unsalted butter; (1/4 stick) 
1/8 ts Ground cinnamon 
1 tb Cornstarch 
2 c Half and half 
  ; loaf) 
  ; (1-inch-thick) 
3/4 c Orange juice 
1/2 c Sugar

Generously butter large roasting pan. Arrange bread in single layer in  prepared pan, fitting closely together. Beat half and half, eggs, cinnamon  and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan  and refrigerate until bread absorbs mixture, turning once, about 3 hours.  (Can be prepared 1 day ahead. Keep refrigerated.)    Preheat oven to 400F. Uncover pan and bake French toast until tester  inserted into center of bread comes out clean, about 30 minutes.    Meanwhile, stir orange juice and cornstarch in small saucepan until smooth.  Add sugar and stir over medium heat until thick, about 8 minutes. Add  butter, lemon juice and orange peel and stir until butter melts.    Recut French toast into 8 separate slices. Serve with warm orange syrup.    Serves 8.    Bon Appetit August 1992

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Nutrition

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Serving Size: 1 Serving (2976g)
Recipe Makes: 1 servings

Calories: 4671
Calories from Fat: 2348 (50%)

Amt Per Serving		% DV

	Total Fat 260.9g	348 %
	Saturated Fat 115.9g	579 %
	Monounsaturated Fat 89.4g
	Polyunsanturated Fat 24.7g
Cholesterol 6703.2mg		2063 %
Sodium 2499.4mg		86 %
Potassium 3672mg		97 %
Total Carbohydrate 378.3g		111 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 377.4g
Protein 218.8g		313 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4671

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