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Saturday, January 16, 2010

Orange French Toast with Challah

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Funny story about french toast--as a child, one Saturday morning, my parents told me that we were going to have french toast for breakfast. Being the pancake lover that I am, I threw a fit proclaiming that I wanted pancakes and hated french toast. My parents were amused because I'd never had french toast before and therefore couldn't possibly hate it. My reasoning for hating their breakfast of choice? It was square! Sigh. I was a good child, most of the time ;)

Now, I LOVE french toast, although I still tend to gravitate towards pancakes. The whole grain challah with cranberries was the perfect bread to use for skillet french toast, and we ended up using both loaves this way! To enhance the orange zest in the bread, I decided to add orange juice to my egg batter. Ryan was skeptical of this, but after a few bites he proclaimed that the meal was restaurant-worthy! That may be a slight exaggeration, but this was some high-quality french toast!!

Orange French Toast with Challah

-1 egg & 1 egg white, beaten
-2/3 cup orange juice
-1/3 cup milk
-heavy sprinkle of cinnamon
-bread, for dipping (I highly recommend challah--it soaks up the egg mixture nicely)

1. Combine eggs, orange juice, milk, and cinnamon in a bowl, mixing well with a fork.
2. Dip each slice of bread into the mixture, coating each side completely.
3. Place each piece of bread on a greased, hot skillet. Flip when brown and cook the other side until brown, about 2 minutes a side.
4. Serve with syrup and/or powdered sugar.