This is what we had for breakfast for Father’s Day this year. I must say the orange butter makes a nice alternative to the traditional maple syrup. For added sweetness, I dust each piece of french toast with powdered sugar.
- 3 Oranges, juiced
- 2/3 stick of Butter, softened
- 12 slices Cinnamon Raisin Bread
- 4 Eggs
- 3/4 c. Milk
- 1/2 t. Vanilla
- Butter, for cooking
- Powdered Sugar for dusting
For the Orange Butter: (can be made the day before)
Place the freshly squeezed orange juice in a small saucepan and bring to a boil. Reduce the heat and let the juice simmer and reduce until there is only about 2-3 tablespoons of syrup left in the pan. Pour the syrup in to a small bowl and let cool.
When the syrup is cool, place the softened butter in the bowl and mix it in with the syrup using the back of a spoon. Blend well and chill.
For the French Toast:
In a large bowl, whisk together the eggs, milk, and vanilla. Set aside.
Heat a large frying pan to medium-high. Add a tablespoon of butter to the pan. Once melted, dip one slice of bread quickly on each side in the egg mixture and place in the pan. Cook on both sides until crisp and lightly browned. Repeat with remaining bread.
Spread each slice with orange butter and dust with powdered sugar. Serve in stacks of 2-3 and top each stack of french toast with a dollop of orange butter.