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March 31, 2010

Orange and Raisin French Toast

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Beth Sollars
Singingirl Cooks!

(Thank you, Beth, for this wonderful recipe!) - Susan

Yesterday was a busy day.  We had a birthday in the house, so starting with a great breakfast and ending with a fun evening in downtown Delray Beach, with probably the most perfect weather day we've had in months, it was an all around great day.  Here's teh recipe that I whipped up using Pepperidge Farm's Raisin Swirl Bread.  It was a buy-one-get-one at the store a couple of weeks ago, so there was a surplus of raisin bread around.  It came in handy this morning.  I usually recommend a thicker sliced bread, like challah (or egg bread) for making french toast, but the thinner sliced raisin bread was delicious.  You've gotta try it!

 

ORANGE AND RAISIN FRENCH TOAST

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Ingredients 

8 Slices of Raisin Bread
4 eggs
2/3 cup of Milk
3 tbs. Orange Juice
Grated peel of half an orange
1 tsp. Sugar
1/4 tsp. Cinnamon
1/2 tsp. Vanilla
pinch of Salt 


Preparation 

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Whisk together the eggs, milk, orange juice, grated peel, sugar, cinnamon, vanilla, and salt.

 

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Place your slices of raisin bread in a baking dish (13x9). Eight slices fit comfortably but will overlap slightly. Pour the egg mixture over the bread, turn once, and allow them to soak up the mixture for a good few minutes, turning occasionally.

In a skillet, heat equal amounts of butter and vegetable oil, a spoonful or so of each. Fry four at a time if it's a large pan on medium to medium high heat until golden brown, a few minutes each side. Remove to a platter and cover with foil to keep warm. Add extra butter and oil for the next batch. This makes eight slices. 

 

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HelpfulHint 

My tip for turning and getting them out of your baking dish in one piece is to use a spatula. If you use your hands, they're going to tear and fall apart. Use a spatula and save yourself the aggravation!

Now I know I've made jokes about using a good old jar of Spice Islands orange peel or lemon peel in some of my recipes, but I gotta say that when you've got the real thing around it's so much better, and pretty easy to do.  That's what I did here. Tammi and Marvin were right, "Ain't Nothin' Like The Real Thing Baby...." 




Enjoy, and let me know how it turned out.

P.S.  This recipe and more than a hundred pages of other great recipes, stories and pictures can be found in my book Singingirl Cooks! If you don't own a copy and would like to, let me know.  Thanks!

Would you like to add this wonderful recipe to your recipe box?  Just click on our recipe box below and download it to your computer, print it off, and have yourself a wonderful breakfast!!!

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