French toast was originally created by the French to

use up day-old bread and is usually served with maple syrup

in America. Make regular French toast by substituting milk

for the 1/3 cup orange juice in the dipping batter.  



Orange Butter

1/2 cup butter, softened

1 tablespoon clover honey

2 teaspoons frozen orange concentrate

1 teaspoon orange zest, chopped

1/4 cup confectioners' sugar


Dipping Batter

3 large eggs

1 cup fat-free or reduced fat (2%) milk

1/3 cup orange juice

1 1/2 teaspoons dark brown sugar

1/8 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Pinch salt


9 thin slices day-old French bread

2 teaspoons butter for frying

Confectioners' sugar



1.  Orange butter: In medium bowl with a wooden spoon, mix

     butter, honey, frozen concentrate, orange zest and  

     confectioners' sugar. 

2.  Batter: In large bowl, whisk eggs, milk, orange juice, brown  

     sugar, vanilla, nutmeg, cinnamon and salt until well blended.

3.  Heat 13-inch griddle, melt 1 teaspoon butter at a time. Dip

     bread quickly into egg mixture on both sides being careful not

     to let bread soak, then fry until lightly browned on each side. 

4.  Serve with orange butter and a dusting of sugar.

     Hint: Slice the orange and serve with kiwi slices as an edible 

     garnish on each plate. When lemons and oranges have had the 

     zest removed they may also be sliced and frozen for use in 

     drinks and punch. The orange butter is also excellent with rolls.

     Makes 9 slices.


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