Breakfast meets dessert. Baking the French toast creates a bread pudding-like texture and sprinkling with powdered sugar before frying creates a crispy sugar crust. Seconds please!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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
STEP 1
Line 13x9-inch glass baking dish with parchment paper. Set aside.
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.
STEP 3
Meanwhile, heat oven to 375°F.
STEP 4
Lay bread slices flat in baking dish, squishing together and cutting if needed to fit all 9 pieces. Set aside.
STEP 5
Whisk eggs and brown sugar together in bowl until well mixed.
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.
STEP 7
Bake 18-22 minutes or until custard sets and is cooked through and lightly golden brown. Let cool. Cut into 8 pieces.
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.
STEP 9
Serve with maple syrup and Butter with Canola Oil.
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.
COLLECTION
It’s Christmas morning. Lights on the tree are twinkling, the fire is crackling and tummies begin growling. These Christmas brunch recipes will warm hearts and offer tastes as special as the occasion.