2 large navel oranges
4 teaspoons melted butter
2 tablespoons brown sugar
Pinch salt
4 large eggs
6 tablespoons milk
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick
2 tablespoons butter
Preheat the oven broiler with the rack on the top shelf, closest to the heat.
Peel the oranges. Cut the oranges into 1/2 -inch slices and place them on a cookie sheet. Brush with the melted butter and sprinkle with the brown sugar and salt. Set aside.
Beat the eggs, milk, maple syrup, vanilla extract, orange peel, cinnamon and nutmeg together in a deep dish. Add the bread and let the slices soak up the egg mixture completely, turning the pieces occasionally.
Heat the butter in a saute pan over medium heat. When the butter has melted and looks foamy, add the soaked bread and cook for 2-3 minutes per side or until crispy and golden brown.
While the bread is soaking, place the orange slices in the broiler and cook for 3-4 minutes or until hot and crispy. Serve alongside the French toast. Makes 4 servings.
Per serving: 378 calories; 18 g fat (9 g saturated fat; 43 percent calories from fat); 42 g carbohydrates; 263 mg cholesterol; 404 mg sodium; 12 g protein; 3 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.