Gooey Orange Oven French Toast
Submitted by beatty
Make-ahead oven French toast with orange juice and zest in the custard, baked over a honey-cinnamon glaze. Soak overnight, bake the next morning, served with whipped orange-honey butter.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
8 hrsGooey orange oven French toast is the make-ahead brunch dish that solves the morning-of scramble. Sixteen slices soak in an orange-and-spice custard, sit overnight in a pan lined with a honey-cinnamon-butter glaze, and bake to caramelized golden in 20 minutes flat. The bottom layer turns into sticky-bun territory while the tops stay golden and crisp.
Fresh orange juice and grated zest are what set this French toast apart from the standard milk-and-egg version. The juice replaces some of the dairy in the custard, lightening the body and bringing bright acidity that cuts the richness of the glaze. Zest carries the perfumed orange oils that juice can’t deliver alone.
The overnight soak is optional, but it’s the upgrade that makes this a true sleep-late recipe. The bread fully absorbs the custard so you get pudding-soft interiors instead of dry centers, and you can pop the pan straight into the oven the next morning while coffee brews.
Flipping the slices halfway through baking is non-negotiable. The first side gets the gooey honey-butter glaze; the flip lets the second side caramelize too, so both sides come out golden and sticky instead of one wet, one crisp.
The orange-honey butter at the end is worth making. Soft margarine (or real butter) whipped with honey and zest until fluffy is a few minutes of work that turns the toast from very good into spectacular.
Pro Tips
- Use day-old or slightly stale bread. Fresh soft bread falls apart in an overnight soak.
- Whole wheat or challah both work; challah gives the most luxurious result.
- Don’t crowd the slices. Leave a little space so air circulates and edges crisp up.
- Garnish with fresh orange slices and a dusting of powdered sugar for a brunch-table presentation.
Variations
- Swap orange juice for lemon juice plus 1 teaspoon of zest for a brighter, more citrus-forward version.
- Add 1 teaspoon of vanilla extract and a pinch of cardamom to the custard for a warmer flavor profile.
- Top with toasted pecans or sliced almonds for crunch contrast against the gooey glaze.
Ingredients
Directions
Heat oven to 400℉ (200℃).
In a small bowl, combine margarine, honey, and 2 teaspoons cinnamon; mix well. Pour mixture evenly into 2 ungreased 15×10 baking sheets.
In a medium bowl, slightly beat eggs.
Add milk, orange juice, sugar, orange peel, salt and ½ teaspoons cinnamon; mix well. Dip bread in egg mix.
Place on margarine mix in pans. Pour any remaining egg mixture over bread. At this point, can be covered and refrigerated overnight.
Bake, uncovered, at 400℉ (200℃) for 20 minutes or until golden brown, turning halfway through baking.
Arrange on a platter with orange slices. Serve with Orange-Honey Butter.
Orange-Honey Butter:
In a small bowl, combine softened margarine, honey, and grated orange peel. Beat at high speed until light and fluffy.
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