Monday, March 11, 2013

Honey Orange French Toast

There's a fabulous restaurant chain in the South (FL, GA, NC) called The Flying Biscuit.  I've mentioned it before - that's where the Cranberry Apple Butter recipe comes from.  Their specialty is mile-high biscuits but everything on their menu is amazing.  The first thing I ever ordered was the Orange Scented French Toast with raspberry sauce and honey creme anglaise.  Heaven.  I've never forgotten it.

Imagine my delight when I came across a similar recipe on Pinterest!  It comes from the blog Blue Eyed Bakers, which is just a delight to peruse on a lazy Sunday afternoon. 

This time around I just sprinkled the toast with powdered sugar, but here is a recipe for raspberry sauce if you would like to make it.  Or you can wait until Wednesday when I'll post a recipe for buttermilk syrup - which is basically caramel sauce.  Yum.  My daughter usually doesn't care for french toast but when I served her this Honey Orange French Toast with some buttermilk syrup?  She devoured it and asked for more!

slightly adapted from Fall French Toast on Blue Eyed Bakers

4 eggs
1 cup half-and-half (I used fat free)
1/4 cup honey
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. orange zest
pinch of salt

1/2 loaf of bread, cut into 1-inch slices (about 8-10 slices)
powdered sugar for garnish

In a medium bowl, whisk together eggs, half-and-half, honey, cinnamon, vanilla, zest, and salt.  Preheat griddle to medium heat or 325 degrees.  While griddle heats, soak bread slices in egg mixture.  Spray griddle lightly with cooking spray.  Cook toast until lightly browned and flip.  Toast is done when center is firm, not soggy.  Dust with powdered sugar.

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