Baked Orange French Toast (Gluten-Free)
Author: Nicole
Ingredients
  • 14 ounces of whole-grain sandwich bread (about 12 to 14 slices), cubed
  • 6 large eggs
  • ½ cup freshly squeezed orange juice
  • 2 cups half and half
  • 4 tablespoons butter, melted
  • ¼ cup maple syrup
  • 3 tablespoons orange liqueur (such as Cointreau or Grand Marnier
  • Zest from one large orange (~ 1 tablespoon)
  • 1 teaspoon vanilla
  • ¼ freshly grated nutmeg
  • For serving: powdered sugar and maple syrup
Instructions
The night before:
  1. Slightly stale bread works best for this recipe. If your bread is fresh, cut it into cubes and let it sit out uncovered for a few hours to dry it out.
  2. Coat a 9”x13” glass pan with cooking spray. Place bread cubes evenly in pan.
  3. In a medium bowl, whisk eggs.
  4. Add orange juice, half and half, butter, maple syrup, orange liqueur, orange zest, vanilla and nutmeg and whisk to combine.
  5. Pour mixture evenly over the bread cubes and press cubes down. Mixture should almost reach the top of the cubes – add more bread if you have too much liquid.
  6. Cover and refrigerate overnight (at least 12 hours and no more than 15 hours).
The morning of:
  1. Preheat oven to 350°F.
  2. Remove pan from refrigerator. Press down the bread so it’s a bit more covered in the liquid.
  3. Bake for 40 to 50 minutes or until liquid is set and bread is golden and crispy. Check at 30 minutes – if the bread is browning too much, cover it with foil.
  4. Let sit out of oven for 10 minutes before serving.
  5. Just before serving, sprinkle with powdered sugar and serve with maple syrup.
Recipe by Riegl Palate at https://www.rieglpalate.com/baked-orange-french-toast-gluten-free/