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
- Master the perfect soak time (30-45 seconds per side) for custardy centers and crisp edges
- Customize with seasonal fruits like strawberries in spring or cranberries in winter
- Make ahead and reheat within 2 days for quick weekday breakfasts
Turn Ordinary Bread Into Something Extraordinary
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.
Even kitchen beginners can create this restaurant-worthy dish at home with our step-by-step guide. Let’s make breakfast exciting again!
Nutrition Facts Per Serving
| 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
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
| 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
- 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
Beginner-Friendly Step-by-Step Instructions
Preparation Phase (15 minutes)
- Set up your workspace
- Clear and clean your counter space
- Place a damp kitchen towel under your cutting board to prevent slipping
- Read through the entire recipe first before starting
- Position all your tools within easy reach
- Bring eggs to room temperature
- 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
- Measure all ingredients
- Use dry measuring cups for dry ingredients (bread, sugar)
- Use liquid measuring cups for wet ingredients (milk, juice)
- Place each measured ingredient in small bowls or cups
- This “mise en place” technique helps prevent mistakes during cooking
- Prepare the oranges – Zesting
- Wash oranges thoroughly under cool running water for 30 seconds
- Pat oranges dry with a clean kitchen towel
- Hold the microplane or zester in one hand at an angle over a small bowl
- Hold the orange in your other hand
- Rub the orange against the zester using light pressure
- Important: Only zest the orange part of the peel (the zest), not the white part underneath (the pith), which is bitter
- Rotate the orange as you go until you have 2 tablespoons of zest
- Prepare the oranges – Juicing
- Place a small strainer over a measuring cup
- Cut one orange in half across the middle using a sharp knife
- Hold one half of the orange in your palm, cut side down
- Squeeze the orange half firmly over the strainer while rotating it
- The strainer will catch any seeds
- Repeat with the other half if needed to get ¼ cup juice
- If you have a citrus juicer, use that instead for easier juicing
- Prepare the oranges – Segmenting for garnish
- Place a cutting board on your counter with a damp towel underneath
- Using a sharp knife, 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
- Rotate and continue until all peel and pith are removed
- Hold the peeled orange in your hand over a bowl to catch juices
- Cut closely along both sides of each white membrane to release each segment
- Place segments in a small bowl and set aside
- Make the custard mixture
- Select a shallow bowl or dish wide enough to fit a slice of bread
- Crack each egg individually into a separate small bowl first
- Check 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 seconds until frothy
- Technique tip: Hold the bowl steady with one hand while whisking with the other
- Add milk gradually while continuing to whisk
- Pour in the orange juice and continue whisking until smooth
- Add orange zest, vanilla extract, cinnamon, and salt
- Whisk for another 30 seconds until all ingredients are fully combined
- The mixture should have a consistent color with no streaks
- Prepare your cooking surface
- Choose a large skillet or griddle (non-stick works best for beginners)
- 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, your pan is ready
- Safety note: Never leave a heating pan unattended
Cooking Phase (15 minutes)
- Prepare the bread
- Arrange bread slices on a cutting board
- 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
- Soak the bread – First batch
- Working with one slice at a time:
- Hold the bread slice by one corner
- Gently place it into the custard mixture
- Count to 15 slowly
- Use a fork to carefully flip the bread over
- Count to 15 again for the other side
- Visual cue: The bread should absorb some custard but still hold its shape
- 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
- Hold bread over the dish for 5 seconds to allow excess custard to drip off
- Add butter to your pan
- Add 1 tablespoon butter to your preheated pan
- Tilt the pan to spread the melting butter evenly
- The butter should melt quickly but not burn
- Safety check: If butter browns immediately or smokes, your pan is too hot
- If this happens, remove pan from heat, wipe clean, and start again with lower heat
- Cook first batch of French toast
- Gently place 2-3 soaked bread slices in the buttered pan
- Leave at least 1 inch between slices for easier flipping
- Don’t overcrowd: Too many slices will lower the pan temperature
- Let the slices cook undisturbed for 2-3 minutes
- Visual cue: Peek under one edge with a spatula to check for golden brown color
- When properly golden on the bottom, it’s time to flip
- Flip the French toast
- Slide a wide, thin spatula completely under each slice
- Lift slightly to ensure it’s not sticking to the pan
- In one confident motion, turn your wrist to flip the slice over
- Beginner’s tip: If you’re nervous about flipping, you can use two spatulas
- Let the second side cook for 2 minutes until golden brown
- Safety note: The second side usually cooks faster than the first
- Check for doneness
- 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
- Keep first batch warm while cooking remaining slices
- Transfer cooked pieces to a serving platter
- Cover loosely with foil to keep warm without creating steam
- Optional: Keep in oven at 200°F on a baking sheet
- Prepare and cook remaining batches
- Wipe the pan clean with a paper towel if there are any burnt bits
- Add 1 tablespoon fresh butter to the pan for each new batch
- Repeat the soaking and cooking process with remaining bread slices
- Adjust heat as needed between batches
- If pan starts to smoke, lower heat slightly
- Add all finished pieces to the warming plate
Finishing & Serving (5 minutes)
- Warm the maple syrup
- Pour maple syrup into a microwave-safe container
- Heat for 20-30 seconds until warm but not hot
- Alternative method: Warm in a small saucepan over low heat
- Warm syrup spreads more evenly over the French toast
- Prepare your serving plates
- Select warm plates if possible (rinse with hot water and dry)
- Cold plates will cool your French toast quickly
- Plate your Orange French Toast
- Place 2 slices on each of the 4 plates
- Arrange orange segments artfully on top of each serving
- 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
- Final presentation touches
- Add a small sprig of mint for color contrast (optional)
- Serve immediately while hot
- Place extra maple syrup on the table for those who want more
Troubleshooting
| 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 |
Variations & Substitutions
Seasonal Twists
- 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
- 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
Storage & Reheating
Storing Leftovers
- 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
- Never leave at room temperature for more than 2 hours due to egg content
Reheating Methods
- 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
Safety Notes & Tips
Food Safety
- 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
Pro Tips
- 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 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
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.
