Overnight French Toast
"This is a wonderful brunch dish I adapted from a Betty Crocker cooking magazine. Not much fussing in the morning. It is good with pancake syrup as well but the orange sauce makes a nice change."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
directions
- In bowl, whisk eggs, half-and-half, orange juice, sugar, vanilla and salt.
- Dip bread into mix, soaking thoroughly.
- Place in ungreased large pan or rimmed cookie sheet.
- Pour any remaining mix over bread.
- Cover loosely and refrigerate overnight.
- Orange Sauce (make in a. m.).
- Melt butter in small saucepan.
- Add sugar and orange juice concentrate, stirring until sugar is dissolved.
- Remove from heat and let cool slightly.
- Beat with wire whisk until thick and shiny.
- Heat skillet over medium heat or griddle to 375.
- Grease with butter.
- Cook bread 4-5 minutes per side or until golden.
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RECIPE SUBMITTED BY
Kate in Ontario
Milton, Ontario
I am an educational assistant at a High School in Oakville. I have 2 teenage boys with huge appetites.
