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Baked Orange French Toast Osceola Mills

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Ingredients

Adjust Servings:
3 tablespoons orange zest, grated
2 cups fresh orange juice
1/4 cup sugar
1/4 teaspoon vanilla
2 tablespoons triple sec
6 large eggs
1/2 cup half-and-half
8 italian bread, diagonally sliced, 1 1/2-inch thick
3 tablespoons unsalted butter, melted

Nutritional information

2059.2
Calories
442 g
Calories From Fat
49.1 g
Total Fat
20.6 g
Saturated Fat
336 mg
Cholesterol
3632.4 mg
Sodium
335 g
Carbs
17 g
Dietary Fiber
34.2 g
Sugars
64.3 g
Protein
878g
Serving Size

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Baked Orange French Toast Osceola Mills

Features:
    Cuisine:

    This was another staple when I was low carbing. You can change the level of spice by choosing a spicy sausage or hot pork rinds. They are very good with mustard or salsa.

    • 275 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Baked Orange French Toast Osceola Mills House,This is a nice breakfast from the Mid-Atlantic region of the US. From the RSVP section of Bon Appetit from the Osceola Mills House, Gordonville,PA.


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    Steps

    1
    Done

    In a Large Bowl Whisk Together Zest, Juice, Sugar, Vanilla, Triple Sec, Eggs, Half-and-Half, and a Pinch of Salt. Arrange Bread Slices in One Layer in a Glass Baking Dish, 13x9x2". Pour Mixture Over Bread, Turning Slices to Coat, and Chill, Covered, 4 Hours or Overnight.

    2
    Done

    Preheat Oven to 400f. Brush Large Baking Sheet With Butter.

    3
    Done

    Using a Slotted Spatula Arrange Bread in One Layer on Baking Sheet, Leaving at Least 2 Inches Between Each Slice, and Bake in Middle of Oven 5 Minutes. Rotate Pan and Bake 5 Minutes More. Turn Bread Over and Bake 5 Minutes More. Rotate Pan and Bake Until Bread Is Puffed and Golden, 5 Minutes More.

    4
    Done

    Make Sauce While Bread Is Baking:

    5
    Done

    in a Small Saucepan Cook the Butter, Marmalade, and Triple Sec Over Low Heat, Stirring, Until Butter Is Melted.

    6
    Done

    Drizzle French Toast With Sauce and Serve With Syrup.

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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