Baked Orange French Toast
Orange zest and juice add a bright flavor to the custard in this dish. Prepare the night before, then cook and serve while still hot and puffed for dramatic effect.
- One loaf Italian or French bread, about 10 ounces
- 1 large navel orange
- 2 3/4 cups whole milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Confectioners' sugar, for dusting
- Maple syrup, for serving
Grease a 9 x 13-inch rectangular pan.
Cut the bread into 1-inch cubes and place in the prepared pan.
Using a grater, remove the zest from the orange. Place the zest in a medium bowl.
Cut the orange in half and squeeze the juice from one half into the bowl with the zest. Add the milk, eggs, sugar, vanilla and cinnamon. Whisk the mixture together, then pour over the bread cubes.
Cover securely with plastic wrap and refrigerate overnight.
Preheat the oven to 425°F.
Remove the casserole from the refrigerator and remove the plastic wrap. Bake in the oven until puffed and golden brown, 25 to 30 minutes.
Dust with confectioners' sugar and serve with maple syrup.
Tip: When removing the zest from citrus, avoid the bitter white pith.