Orange French Toast
We make this orange French toast on Christmas morning but you’ll love it any time at all. There’s a mix fresh orange juice, zest, and marmalade to get lots of orange flavor every bite. It’s quick and simple but makes your breakfast feel super special. The key is to use quality bread. Brioche or challah work best!

Equipment
- Large skillet or electric griddle
- Stand mixer or electric mixer
- Microplane zester
Ingredients
French Toast
- 12 slices bread 1-inch thick slices; French bread, Challah, Brioche, or Texas Toast
- 8 eggs
- 1 cup half and half
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon orange zest you need 2 large navel oranges for this recipe
- ⅓ cup chopped walnuts optional
- ⅓ cup craisins optional
Orange Vanilla Cream Cheese
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar
- ¾ teaspoon orange zest
- ½ teaspoon vanilla
Orange Sauce
- 1 cup orange marmalade
- ¼ cup freshly squeezed orange juice
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Instructions
- Make orange cream cheese. Using an electric or stand mixer, beat the cream cheese, powdered sugar, ¾ teaspoon orange zest, and ½ teaspoon vanilla. Transfer to a small bowl, cover with plastic wrap, and refrigerate or set aside while you make the French toast.
- Make the orange sauce. Whisk together the orange marmalade and orange juice in a small bowl. Set aside.
- Preheat. Preheat an electric griddle to 350℉ a large skillet over medium-high heat.
- Make egg mixture. In a large bowl, whisk the eggs, half and half, granulated sugar, 1 teaspoon vanilla, and ½ teaspoon orange zest. Grease the griddle or skillet with cooking spray or butter. Dip French toast one at a time into the egg mixture and turn so both sides are entirely dredged.
- Cook. Place French toast on the preheated griddle or skillet and cook for 2-3 minutes per side until each side turns golden brown.
- Keep warm. Remove from the skillet or griddle and place on a large cookie sheet while you cook the other French toast pieces. To keep the French toast warm, you can keep it in a 200℉ oven.
- Serve. Spread the cream cheese over a slice of French toast and top with the orange sauce. Garnish with chopped walnuts and craisins if desired.
Notes
- The walnuts and craisins are optional but a nice topping complimenting the orange cream cheese, sauce, and French toast.
- I recommend using freshly squeezed orange juice with the orange marmalade and fresh orange zest. 2 large navel oranges should be plenty for the orange zest and juice amounts called for in the recipe.
- When zesting oranges, use a microplane zester or something similar to get finely grated orange peel. They are very sharp and make it easy to zest the orange. Be careful not to remove the white pith underneath the orange zest, as it has a bitter flavor.
There are some mornings where breakfast is more memorable (like Christmas morning or a Saturday morning of a long weekend). That’s when I make this recipe, and it’s become a family favorite. The fluffy French toast with the bright orange flavor is irresistible.

My kids love it, and even the pickiest eater asks for seconds. It’s also great to serve for brunch if you have guests over, along with a cast iron skillet baked omelet.
Key Ingredients and Tools
Here are a few things you’ll need to make this recipe shine:

- Half-and-Half. This blend of milk and cream adds richness to the custard. You can usually find it near the milk and cream in the dairy aisle.
- Microplane Zester. This handy tool makes getting that fine zest from the oranges easy. Look for it in the kitchen gadget aisle or sometimes near the baking supplies. A fine grater can work in a pinch, but be extra careful not to grate any white pith.
- Orange Marmalade. This adds a lovely sweetness and texture to the orange sauce. You’ll find it in the jams and jellies aisle. If you don’t have any, you could try substituting apricot preserves for a similar flavor.
Using good quality ingredients is always a good idea, especially with a recipe where the flavors are so important!
Troubleshooting and Help
Absolutely! While brioche, challah, and Texas toast are excellent choices, you can experiment with other types of bread. Remember that a sturdier bread will hold up better to the egg mixture. A soft sandwich bread might get a little soggy.
If you don’t have a microplane zester, you can use the smallest holes on a regular box grater. Just be extra careful to avoid grating any of the white pith.
You sure can! The orange sauce can be made a day or two in advance. Just store it in the refrigerator until you’re ready to use it.
Oh, that’s the best part! The leftover orange sauce is fantastic on pancakes, waffles, ice cream, you name it! Get creative and have fun with it.
If you have more questions, leave a comment, and I’ll be happy to help.
There you have it! This recipe is a lovely way to add a little sunshine to your morning. It’s easy to make, but it feels special enough for a weekend brunch or holiday breakfast. Its bright flavors and creamy texture make it a new family favorite.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.