This recipe is an adaptation of the one Abby grew up loving. Bob (Abby’s dad) used to make trays of this on cold winter mornings. Now we make it on Sunday mornings after we’ve done chores as a second breakfast. We use the entire loaf, aiming for enough leftovers to make Monday mornings a bit more bearable!
Raisin French Toast
Ingredients
- 3 tbsp cinnamon
- 1 cup orange juice (or juice from 2 oranges)
- 2 tbsp orange peel
- 6 organic eggs
- 1 loaf raisin bread (our favorite is from Hootenany Bread)
- 1 stick of butter
Directions
- Pre-heat oven to 425 degrees
- Grate 2 tbsp of orange peel
- Combine cinnamon, orange juice, peel, and eggs in a baking dish (something you can fit 2-3 slices of bread in)
- Cube the butter and place half on the baking sheet, melt in the warming oven
- Slice your loaf of bread, dip in the egg mixture
- Place slices of bread on the warm, buttered baking sheets
- Cook 5 minutes then flip, add remaining butter as needed to keep the toast from sticking
- Top your toast with a bit more butter and drizzle with Maine maple syrup (our favorite is from Frontier Maple)
- Store leftovers in the fridge and reheat leftovers
