This combination of cinnamon and orange is sinfully good.
Because you use orange juice for the liquid there is no need to use any milk products, making this naturally dairy free as well. It’s the perfect way to eat breakfast or brunch on the weekends, or any day!
Cinnamon Orange French Toast
*gluten-free *oat-free *soy-free *dairy-free *corn-free
- This French toast tastes great with natural maple syrup, or Browned Buttermilk Syrup.
- You may want to add about 1/2 tsp sugar to the eggs. We like it just fine without.
- 2 large eggs
- 2 T orange juice concentrate, thawed but not warm (the frozen kind, not reconstituted)
- 1/2 tsp cinnamon
- 1/4-1/2 tsp orange zest
- about 6 slices gluten free bread (we used Rudi’s Multigrain)
- Whisk eggs in a pie plate or other shallow dish.
- Add orange juice concentrate, cinnamon, and orange juice and whisk until thoroughly combined.
- Heat a skillet or griddle to about 300° F. I like to cook the French toast slowly so the outsides cook evenly and don’t get crispy.
- Generously grease skillet or griddle with butter, butter alternative, coconut oil, or canola oil. I use about 1/2 T per batch on the griddle.
- Dip a slice of bread into the egg mixture, then flip over with a fork to coat both sides. Lift the bread up and let the excess egg drip off before placing on the griddle. Dip one slice of bread at a time.
- Cook a minute or 2 until the underside is golden brown and egg is fully cooked, then flip over and do the same with the other side. Once both sides are done, remove and serve immediately, or cover with foil until read to serve. They are best served immediately, though.
- Top with powdered sugar, maple syrup, Browned Buttermilk Syrup (recipe below), or however else you love to eat French Toast!
- Store leftovers in the fridge or freezer. You can freeze individually on a cookie sheet and transfer to freezer bags, then warm in the toaster or microwave.
Brown Butter Syrup:
- 1/2 cup ( 1 stick) butter
- 3/4 cup white sugar
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
- Brown butter in a medium saucepan by heating over medium heat until butter begins to brown. Stir occasionally and watch it closely because it goes from brown to burnt in no time. You will smell a heavenly nutty aroma just before it is done. (if you’re short on time, you can omit this step but it is worth it if you’ve got a few extra minutes!)
- Add sugar and buttermilk and continue cooking over medium heat, stirring occasionally, until mixture comes to a boil.
- Adjust heat so mixture is at a very low boil, and heat for another 2-3 minutes, until it reaches a syrupy consistency. Be sure to stir frequently so it doesn’t scorch on the bottom.
- Remove from heat and stir in baking soda. Mixture will foam and expand.
- Stir in vanilla and serve!