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french toast baked in oranges

Are you doing anything special to celebrate your mother, or being a mom, this weekend? I am looking forward to enjoying my family and a favorite breakfast of orange French toast, after sleeping in of course (it’s the little things these days!). Baked in oranges, this simple breakfast recipe brings a wow factor to a breakfast in bed tray that any mom would love.

To make orange French Toas?t; Begin by cutting the top off and emptying out 4-6 oranges.

Crack 4 large eggs into a large mixing bowl and whisk well. Add 1 cup milk, 1/4 cup orange juice (squeezed from the oranges), 1Tbs?p orange zest, 2 ts?p granulated sugar, 1/2 tsp vanilla extract, and a pinch of salt. Whisk until well combined.

Dip each piece of cross?aint into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated slices to the oranges.

Use a cupcake pan lined in foil to bake the oranges. Tie each orange off with kitchen twine and rest in the pan. Cover lightly with aluminum foil and bake at 325 for 28 min. 

Makes about 6 oranges?.

Photography in collaboration with Erin Holland.

2 Comments

  • victoria
    May 10, 2013 at 2:28 pm

    this looks delish and fun!
    would you mind elaborating on the croissants in the recipe.
    how many do you need? This is all you state:

    Dip each piece of cross?aint into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated slices to the oranges.

    Thank you!

    Reply
  • Victoria
    May 10, 2013 at 3:17 pm

    Hi Victoria! We were vague on the croissants because it isn’t a very specific process. We simply pulled off pieces (maybe about 1/5 of the croissant) dipped and stuffed the oranges. Each orange ended up with about 1/2 of the croissant, but it was not measured specifically. Hope that helps – let me know how they turn out. xoxo

    Reply

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