No-Syrup-Needed French Toast

October 28, 2015

Ingredients

  • 1 loaf of day-old Italian bread, in 1-inch slices
  • 4 eggs
  • 1 ½ cups half and half
  • 1 teaspoon orange zest
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • pinch salt
  • 3 teaspoon vanilla
Caramel Sauce:
  • 1 ⅓ cups packed brown sugar
  • ¾ cup unsalted butter
  • ⅓ tablespoons honey

Instructions

Beat eggs in mixing bowl. Add half and half, orange zest, spices, salt and vanilla, and stir. Dunk each slice of bread in the egg mixture. Put bread slices in a 2 ½ quart greased baking dish. Pour any remaining egg mixture over top of bread slices. Cover and refrigerate overnight.

In the morning, remove baking dish from fridge and preheat oven to 350°.

Place all of caramel sauce ingredients in a small saucepan. Over medium heat, heat until mixture gently bubbles. Pour over soaked bread.

Put on center rack in oven. Bake about 40 minutes, until egg mixture is set and top is browned.

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Ingredients

  • 1 loaf of day-old Italian bread, in 1-inch slices
  • 4 eggs
  • 1 ½ cups half and half
  • 1 teaspoon orange zest
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • pinch salt
  • 3 teaspoon vanilla
Caramel Sauce:
  • 1 ⅓ cups packed brown sugar
  • ¾ cup unsalted butter
  • ⅓ tablespoons honey
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