Recipe Ingredients
- 1 1/2 cups whole milk
- 3/4 cup LAND O LAKES® Heavy Whipping Cream
- 1 peel whole orange, peeled leaving white pith on orange
- 3 cinnamon sticks
- 1 tsp. vanilla extract
- 9 slices Texas toast bread, crusts removed
- 5 large LAND O LAKES® Eggs
- 2 Tbsp. firmly packed brown sugar
- 4 Tbsp. LAND O LAKES® Butter
- 1/3 cup powdered sugar
- Pure maple syrup
- LAND O LAKES® Butter with Canola Oil
Recipe Directions
- Heat oven to 375°F. Line 13x9-inch glass baking dish with parchment paper. Set aside.
- Combine milk, cream, orange rind, and cinnamon sticks in small saucepan. Cook over medium heat, 5 minutes or until milk just begins to bubble around edges but not boil. Remove from heat; stir in vanilla. Let cool 20 minutes.
- Meanwhile, lay bread slices flat into baking dish, squishing together and cutting if needed to fit all 9 pieces. Set aside.
- Whisk eggs and brown sugar together in bowl until well mixed.
- Remove orange peel and cinnamon sticks from milk mixture. Slowly pour cooled milk mixture into egg mixture, whisking continuously. Strain milk/egg mixture through sieve back into saucepan. Pour two-thirds of strained mixture over bread, so bread is completely covered. Reserve remaining milk/egg mixture.
- Bake 18-22 minutes or until custard sets and is cooked through and lightly golden brown. Let cool. Cut into 8 pieces.
- Melt 2 tablespoons butter in large skillet over medium-high heat until sizzling. Dip 4 bread squares in remaining egg mixture; place onto plate. Sprinkle each slice with about 1/2 teaspoon powdered sugar. Place bread, sugar-side down into skillet. Sprinkle top of bread squares with about 1/2 teaspoon powdered sugar each. Cook 1-2 minutes to caramelize sugar and cook custard. Turn french toast and cook until deep golden brown and caramelized. Remove from pan; repeat with remaining 2 tablespoons butter and remaining bread squares.
- Serve with maple syrup and butter with canola oil.
Tips:
To save time the morning of brunch, make the french toast through step 6. Store, along with reserved milk/egg mixture, in refrigerator until the next morning. Cut and fry french toast as directed.
