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Custard-Style French Toast
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1 1/2 cups whole milk

3/4 cup Land O Lakes® Heavy Whipping Cream

1 peel of whole orange, peeled leaving white pith on orange

3 cinnamon sticks

1 teaspoon vanilla extract

9 slices Texas toast bread, crusts removed

5 large Land O Lakes® Eggs

2 tablespoons firmly packed brown sugar

1/4 cup Land O Lakes® Butter, divided

1/3 cup powdered sugar, divided


Pure maple syrup

Land O Lakes® Butter with Canola Oil

How to make

  1. STEP 1

    Line 13x9-inch glass baking dish with parchment paper. Set aside.

  2. STEP 2

    Combine milk, whipping cream, orange peel and cinnamon sticks in small saucepan. Cook over medium heat 5 minutes or until milk just begins to bubble around edges but not boil. Remove from heat; stir in vanilla. Let cool 20 minutes.

  3. STEP 3

    Meanwhile, heat oven to 375°F.

  4. STEP 4

    Lay bread slices flat in baking dish, squishing together and cutting if needed to fit all 9 pieces. Set aside.

  5. STEP 5

    Whisk eggs and brown sugar together in bowl until well mixed.

  6. STEP 6

    Remove orange peel and cinnamon sticks from milk mixture. Slowly pour cooled milk mixture into egg mixture, whisking continuously. Strain milk/egg mixture through sieve back into saucepan. Pour two-thirds of strained mixture over bread, so bread is completely covered. Reserve remaining milk/egg mixture.

  7. STEP 7

    Bake 18-22 minutes or until custard sets and is cooked through and lightly golden brown. Let cool. Cut into 8 pieces.

  8. STEP 8

    Melt 2 tablespoons butter in large skillet over medium-high heat until sizzling. Dip 4 bread squares in remaining egg mixture; place onto plate. Sprinkle each slice with about 1/2 teaspoon powdered sugar. Place bread, sugar-side down into skillet. Sprinkle top of bread squares with about 1/2 teaspoon powdered sugar each. Cook 1-2 minutes to caramelize sugar and cook custard. Turn French toast and cook until deep golden brown and caramelized. Remove from pan; repeat with remaining 2 tablespoons butter and remaining bread squares.

  9. STEP 9

    Serve with maple syrup and Butter with Canola Oil.

Tip #1

To save time the morning of brunch, make the French toast through step 6. Store, along with reserved milk/egg mixture, in refrigerator until the next morning. Cut and fry French toast as directed. 

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