Orange French Toast

two french toast slices with cream cheese spread and orange sauce.

This bright and flavorful twist on classic French toast features a homemade orange cream cheese spread and a tangy orange sauce. Makes 6 servings (2 slices per person).

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Keyword: Christmas, orange French toast

Servings: slices

Calories: 329kcal

Author: Katie

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

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.

Nutrition