Baked Orange French Toast

By á-58

Orange zest and juice add a bright flavor to the custard in this dish. Prepare the night before and refrigerate overnight, then cook and serve while still hot and puffed for dramatic effect.

Ingredients

• One loaf (about 10 ounces) Italian or French bread
• 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

Preparation

Step 1

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 degrees 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.