Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
- Wake up your taste buds with bright orange zest and juice in every bite of this Orange French Toast
- Master the perfect soak time (30-45 seconds per side) for custardy centers and crisp edges
- Customize your Orange French Toast with seasonal fruits like strawberries or blueberries
- Make ahead and reheat within 2 days for quick weekday breakfasts
Turn Ordinary Bread Into Extraordinary Orange French Toast
Tired of plain, soggy French toast that lacks flavor? We’ve all been there.
This Orange French Toast solves that problem with a burst of citrus that transforms basic bread into a morning masterpiece. The orange-infused custard creates the perfect balance of tangy and sweet that’ll make your breakfast stand out.
Orange French Toast is surprisingly easy to make at home. Unlike regular French toast, this recipe uses fresh orange juice and zest to create a bright, citrusy flavor that wakes up your taste buds. Even kitchen beginners can create this restaurant-worthy Orange French Toast with our step-by-step guide.
If you love exploring different French toast varieties, this citrus version will become your new favorite. Let’s make breakfast exciting again!
Nutrition Facts Per Serving of Orange French Toast
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | – |
| Fat | 12g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 380mg | 17% |
| Carbohydrates | 42g | 15% |
| Fiber | 2g | 7% |
| Sugar | 18g | – |
| Protein | 10g | 20% |
What You’ll Need for Orange French Toast
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Thick-cut bread | 8 slices | Brioche or challah works best |
| Large eggs | 4 | Room temperature |
| Whole milk | 1 cup | 2% works too |
| Fresh orange juice | ¼ cup | From 1 medium orange |
| Orange zest | 2 tablespoons | From 2 medium oranges |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Ground cinnamon | ½ teaspoon | Plus extra for serving |
| Salt | ¼ teaspoon | Just a pinch |
| Unsalted butter | 3 tablespoons | For cooking |
| Maple syrup | ½ cup | Pure, not pancake syrup |
| Orange segments | 1 cup | For garnish |
| Powdered sugar | 2 tablespoons | For dusting |
Kitchen Tools for Orange French Toast
| Tool | Purpose |
|---|---|
| Large mixing bowl | For custard mixture |
| Whisk | For beating eggs |
| Measuring cups & spoons | For accurate measurements |
| Zester or microplane | For orange zest |
| Shallow dish | For soaking bread |
| Large skillet or griddle | For cooking |
| Spatula | For flipping |
| Serving platter | For presentation |
Possible Substitutions for Orange French Toast
- Bread Options: Texas toast, sourdough, or wheat bread (texture will differ)
- Milk Alternatives: Almond milk, oat milk, or coconut milk (for dairy-free)
- Sweetener Options: Honey or agave instead of maple syrup
- Citrus Variations: Lemon or grapefruit zest and juice for different flavor profiles
Super Detailed Beginner-Friendly Orange French Toast Instructions
Preparation Phase (15 minutes)
- Set up your workspace for Orange French Toast
- Clear and clean your counter space completely
- Remove any items that might get in your way
- Place a damp kitchen towel under your cutting board to prevent slipping
- Read through the entire Orange French Toast recipe first before starting
- Position all your tools within easy reach
- Set out all ingredients so nothing is forgotten
- Prepare your eggs (5 minutes before starting)
- Take eggs out of the refrigerator 30 minutes before starting
- If short on time, place cold eggs in a bowl of warm (not hot) water for 5 minutes
- Room temperature eggs will mix more evenly in the custard
- Cold eggs can create lumps in your Orange French Toast batter
- Measure all ingredients precisely
- Use dry measuring cups for dry ingredients (bread, sugar)
- Level off dry ingredients with the straight edge of a knife
- Use liquid measuring cups for wet ingredients (milk, juice)
- For best accuracy, place measuring cup on counter and bend down to check at eye level
- Place each measured ingredient in individual small bowls or cups
- This “mise en place” technique helps prevent mistakes during cooking
- Having everything ready will make your Orange French Toast process smoother
- Prepare the oranges – Washing and inspecting (2 minutes)
- Select firm, bright-colored oranges with no soft spots
- Wash oranges thoroughly under cool running water for 30 seconds
- Use a vegetable brush if available to clean the surface better
- Pat oranges completely dry with a clean kitchen towel
- Dry oranges are easier to zest and safer to handle with a knife
- Prepare the oranges – Zesting technique (3 minutes)
- Hold the microplane or zester in one hand at a 45-degree angle over a small bowl
- Hold the orange firmly in your other hand
- Rub the orange against the zester using light pressure
- Use short, deliberate strokes
- Important: Only zest the orange part of the peel (the zest), not the white part underneath (the pith), which is bitter
- Rotate the orange slowly as you go until you’ve removed just the colored portion
- Continue until you have 2 tablespoons of orange zest
- Pause frequently to check your progress and scrape zest from the back of the zester if needed
- This zest is crucial to the Orange French Toast flavor profile
- Prepare the oranges – Juicing method (3 minutes)
- Place a small strainer over a liquid measuring cup
- Cut one orange in half across the middle using a sharp knife on a cutting board
- Hold one half of the orange in your palm, cut side down
- To extract maximum juice:
- Roll the orange firmly on the counter before cutting
- Squeeze the orange half firmly over the strainer while rotating it
- Press and twist to extract all juice
- The strainer will catch any seeds and pulp
- Repeat with the other half if needed to get exactly ¼ cup juice
- If you have a citrus juicer, use that instead for easier juicing
- Measure the juice again to ensure accuracy for your Orange French Toast
- Prepare the oranges – Segmenting for garnish (5 minutes)
- Place a cutting board on your counter with a damp towel underneath
- Using a sharp knife (a paring knife works well), cut off the top and bottom of the second orange
- Stand the orange on one of the flat cut ends
- Following the curve of the fruit, slice downward to remove the peel and white pith
- Work your way around the orange, removing all white pith
- Hold the peeled orange in your hand over a bowl to catch juices
- Look for the white lines (membranes) that separate the segments
- Cut closely along both sides of each white membrane to release each segment
- This technique is called “supreming” an orange
- Remove any seeds you find
- Place segments in a small bowl and set aside for garnishing your Orange French Toast
- Save any juice that collects in the bowl
- Make the custard mixture for Orange French Toast (5 minutes)
- Select a shallow bowl or dish wide enough to fit a slice of bread completely
- The dish should be deep enough to hold all the custard mixture
- Crack each egg individually into a separate small bowl first
- Inspect for shell fragments before adding to your mixing bowl
- This prevents having to discard all eggs if one is bad
- Transfer each checked egg to the large shallow bowl
- Whisk eggs vigorously with a fork or whisk for 30-45 seconds until frothy and uniform in color
- Technique tip: Hold the bowl steady with one hand while whisking with the other hand
- Add milk gradually while continuing to whisk
- Pour in the orange juice and continue whisking until completely smooth
- Add orange zest, vanilla extract, cinnamon, and salt
- Whisk for another 30-45 seconds until all ingredients are fully combined
- The mixture should have a consistent color with no streaks of egg white
- If you see any lumps, press them against the side of the bowl with your whisk
- This custard mixture is what gives Orange French Toast its distinctive flavor
- Prepare your cooking surface (3 minutes)
- Choose a large skillet or griddle (non-stick works best for beginners)
- Make sure your cooking surface is completely clean and dry
- Place it on the stove over medium heat
- Allow pan to heat gradually for 3-5 minutes
- Test for readiness: Sprinkle a few drops of water on the surface
- If water droplets sizzle and dance before evaporating, your pan is ready
- If drops sit and simmer, the pan is too cool
- If drops instantly vanish, the pan is too hot
- Safety note: Never leave a heating pan unattended
- Keep the handle turned away from the edge of the stove to prevent accidents
Cooking Phase for Orange French Toast (15 minutes)
- Prepare the bread for soaking (2 minutes)
- Arrange bread slices on a cutting board or clean surface
- If using unsliced bread, cut into even slices about ¾-inch thick
- Very fresh bread may fall apart when soaked, so slightly stale bread works better
- If your bread is very fresh, you can lay slices on the counter for 30 minutes to dry slightly
- Alternatively, toast the bread very lightly (just to dry, not brown)
- For an extra special Orange French Toast, you might want to try using classic brioche as your base
- Inspect bread slices and remove any hard edges if present
- Soak the bread – First batch (3 minutes)
- Give your custard mixture one final whisk before starting
- Working with one slice at a time:
- Hold the bread slice by one corner with your fingers
- Gently place it into the custard mixture
- Count to 15 slowly (one-one thousand, two-one thousand…)
- Use a fork to carefully flip the bread over without tearing it
- Count to 15 again for the other side
- Visual cue: The bread should absorb some custard but still hold its shape firmly
- Beginner’s tip: Don’t rush this step, but also don’t soak too long
- If bread starts to fall apart, reduce soaking time for remaining slices
- Use a slotted spatula to lift bread from custard mixture
- Hold bread over the dish for 5 seconds to allow excess custard to drip off
- This proper soaking technique is crucial for perfect Orange French Toast
- Add butter to your pan (1 minute)
- Add 1 tablespoon butter to your preheated pan
- Watch as butter melts – it should sizzle gently but not smoke
- Tilt the pan to spread the melting butter evenly across the entire surface
- Use a spatula to help distribute if needed
- The butter should melt quickly but not brown or burn
- Safety check: If butter turns brown immediately or smokes, your pan is too hot
- If this happens, remove pan from heat, discard burned butter, wipe clean with paper towel, and start again with lower heat
- Proper pan temperature is key to perfect Orange French Toast
- Cook first batch of Orange French Toast (4-6 minutes)
- Gently place 2-3 soaked bread slices in the buttered pan
- Leave at least 1 inch between slices for easier flipping and even cooking
- Don’t overcrowd: Too many slices will lower the pan temperature
- Let the slices cook undisturbed for 2-3 minutes
- Resist the urge to move them or check too early
- Visual cue: Peek under one edge with a spatula to check for golden brown color
- Look for bubbling to slow down around the edges
- The edges should look set and slightly dry
- When properly golden on the bottom, it’s time to flip
- If browning too quickly, lower heat slightly
- Flip the Orange French Toast (1 minute per batch)
- Slide a wide, thin spatula completely under each slice
- Get the spatula all the way to the center of the bread
- Lift slightly to ensure it’s not sticking to the pan
- If it sticks, slide spatula gently underneath to release
- In one confident motion, turn your wrist to flip the slice over
- Try to flip away from you to avoid splatter
- Beginner’s tip: If you’re nervous about flipping, you can use two spatulas – one to lift and one to guide
- Let the second side cook for 2 minutes until golden brown
- Safety note: The second side usually cooks faster than the first
- Watch closely to prevent burning
- Check for doneness of Orange French Toast (30 seconds per batch)
- Gently press the center of a slice with the back of your spatula
- It should feel slightly firm but with some give
- If it feels soggy or liquid oozes out, cook for another 30-60 seconds
- Doneness test: The center should not be wet or runny
- A fully cooked slice will have puffed up slightly in the middle
- For absolute certainty, make a tiny cut in the center of one piece to check
- The inside should be moist but not liquid or raw-looking
- Raw egg mixture poses a food safety risk
- Keep first batch warm while cooking remaining Orange French Toast (1 minute)
- Transfer cooked pieces to a serving platter
- Cover loosely with foil to keep warm without creating steam (which makes it soggy)
- Optional but recommended: Keep in oven at 200°F on a baking sheet
- Preheat oven ahead of time if using this method
- Place pieces in a single layer, not stacked
- This keeps your Orange French Toast warm without losing its texture
- Prepare and cook remaining batches (8-10 minutes)
- Wipe the pan clean with a paper towel if there are any burnt bits
- Burnt bits will make subsequent batches taste bitter
- Add 1 tablespoon fresh butter to the pan for each new batch
- Allow butter to melt completely before adding more bread
- Repeat the soaking and cooking process with remaining bread slices
- Adjust heat as needed between batches
- If pan starts to smoke, lower heat slightly or take pan off heat briefly
- If pan seems too cool (taking longer to brown), increase heat slightly
- Add all finished pieces to the warming plate
- Maintain consistent cooking temperature throughout for uniform Orange French Toast
Finishing & Serving Orange French Toast (5 minutes)
- Warm the maple syrup (1 minute)
- Pour maple syrup into a microwave-safe container
- Heat for 20-30 seconds until warm but not hot
- Stir after heating to distribute heat evenly
- Alternative method: Warm in a small saucepan over low heat
- Watch carefully to ensure it doesn’t boil
- Warm syrup spreads more evenly over the Orange French Toast
- Cold syrup can cool your French toast too quickly
- Prepare your serving plates (1 minute)
- Select warm plates if possible (rinse with hot water and dry)
- Cold plates will cool your Orange French Toast quickly
- Arrange plates on your workspace
- Have forks, knives, and napkins ready
- Create a clear path from cooking area to serving area
- Plate your Orange French Toast (2 minutes)
- Remove Orange French Toast from warming oven if used
- Place 2 slices on each of the 4 plates
- Arrange orange segments artfully on top of each serving
- 4-5 segments per plate works well
- Drizzle with 2 tablespoons warm maple syrup per serving
- Use a small fine-mesh sieve to dust with powdered sugar:
- Add powdered sugar to the sieve
- Hold sieve about 6 inches above the plate
- Tap gently with your finger for an even, light dusting
- Sprinkle with a pinch of additional cinnamon if desired
- The contrast of colors makes for a beautiful presentation
- Final presentation touches (1 minute)
- Add a small sprig of mint for color contrast (optional)
- Stand back and admire your beautiful Orange French Toast creation
- Serve immediately while hot
- Place extra maple syrup on the table for those who want more
- Have extra powdered sugar available for touch-ups
Troubleshooting Orange French Toast
| Problem | Cause | Solution |
|---|---|---|
| Soggy centers | Bread slices too thick or undercooked | Cut bread thinner or cook longer on lower heat |
| Too dry | Bread not soaked long enough | Increase soaking time to 45 seconds per side |
| Burns easily | Heat too high | Lower temperature to medium-low |
| Not enough orange flavor | Insufficient zest or juice | Double the orange zest for stronger flavor |
| Falls apart when flipping | Bread soaked too long | Decrease soaking time and handle gently |
| Custard mixture separating | Eggs not mixed well enough | Whisk more vigorously before adding bread |
| Sticks to the pan | Pan not hot enough or needs more butter | Ensure pan is properly preheated and well-buttered |
| Uneven browning | Uneven heat distribution in pan | Rotate pan on burner or move slices around |
| Bread absorbs unevenly | Custard too thick or cold | Let mixture come to room temperature and whisk again |
| Egg taste too strong | Not enough flavoring ingredients | Add extra vanilla and orange zest to mask egg flavor |
Variations & Substitutions for Orange French Toast
Seasonal Twists on Orange French Toast
- Spring: Add sliced strawberries and mint leaves
- Summer: Top with fresh blueberries and peaches
- Fall: Mix in ¼ teaspoon pumpkin spice and top with toasted pecans
- Winter: Add cranberries cooked with a bit of sugar for tartness
Dietary Adaptations for Orange French Toast
- Gluten-Free: Use gluten-free bread (may need less soaking time)
- Dairy-Free: Substitute coconut oil for butter and almond milk for whole milk
- Lower Sugar: Use monk fruit sweetener instead of maple syrup
- Higher Protein: Add 1 scoop vanilla protein powder to the custard mixture
- Egg-Free: Use commercial egg replacer (follow package directions)
- Vegan: Combine plant milk with 1 tablespoon ground flaxseed and ¼ teaspoon baking powder
Storage & Reheating Orange French Toast
Storing Leftover Orange French Toast
- Refrigerator: Place cooled French toast in airtight container up to 2 days
- Freezer: Separate slices with parchment paper and freeze in ziplock bag up to 1 month
- Label storage containers with date and contents
- Never leave at room temperature for more than 2 hours due to egg content
- Cool completely before storing to prevent condensation
Reheating Methods for Orange French Toast
- Toaster: For crispy edges, pop refrigerated slices in toaster on medium setting
- Oven: Arrange on baking sheet at 350°F for 8-10 minutes
- Microwave: 30 seconds per slice (will be softer, not crispy)
- Skillet: 1-2 minutes per side over medium heat for restored crispness
- Air fryer: 3 minutes at 350°F for exceptionally crispy results
Safety Notes & Tips for Orange French Toast
Food Safety When Making Orange French Toast
- Egg Safety: Use pasteurized eggs if serving to pregnant women, elderly, or immunocompromised individuals
- Internal Temperature: French toast should reach 165°F in center to ensure egg mixture is fully cooked
- Wash hands after handling raw eggs and before touching other ingredients or surfaces
- Clean all surfaces that came in contact with raw eggs immediately after use
- Discard any unused custard mixture – never save it for later use
- Keep hot food hot (above 140°F) and cold food cold (below 40°F)
Pro Tips for Perfect Orange French Toast
- Stale Bread Works Best: Day-old bread absorbs custard without falling apart
- Don’t Rush: Allow proper soaking time for maximum flavor absorption
- Rest Before Serving: Let cooked Orange French Toast rest 2 minutes before cutting to set centers
- Batch Cooking: Keep oven at 200°F to hold cooked slices while finishing the batch
- Perfect your technique: Your first slice might not be perfect, and that’s okay! Adjust as you go
- Make ahead: Prepare the custard mixture the night before and refrigerate for quick morning assembly
- Zest before juicing: Always zest oranges before cutting them for juice
- Try a make-ahead version: If you love this recipe, you might also enjoy our overnight blueberry French toast for an equally delicious but different flavor profile
Cook’s Note: This Orange French Toast makes an impressive yet simple breakfast for special occasions or weekend family brunches. The bright citrus notes cut through the richness, creating a balanced dish that isn’t too heavy or sweet.
