Baked Orange French Toast (Gluten-Free) |
Author: Nicole
- 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
The night before:
- 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.
- Coat a 9”x13” glass pan with cooking spray. Place bread cubes evenly in pan.
- In a medium bowl, whisk eggs.
- Add orange juice, half and half, butter, maple syrup, orange liqueur, orange zest, vanilla and nutmeg and whisk to combine.
- 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.
- Cover and refrigerate overnight (at least 12 hours and no more than 15 hours).
The morning of:
- Preheat oven to 350°F.
- Remove pan from refrigerator. Press down the bread so it’s a bit more covered in the liquid.
- 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.
- Let sit out of oven for 10 minutes before serving.
- 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/
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