Unexpected four-day weekend means I can ignore all my obligations and bake, right?
I’ve been wanting to make orange French toast for the past two months. It is as delicious as I had hoped! I layered the bread to stuff it all into the ramekin, so it is bordering on bread pudding. As far as I can tell, bread pudding is basically French toast that is cubed and layered. So I am calling this French toast pudding!
ORANGE FRENCH TOAST PUDDING
1 tablespoon milk
1-2 teaspoon packed brown sugar
teaspoon vanilla extract
teaspoon ground cinnamon
1 pinch nutmeg
juice and zest from 1 orange
- Mix together all ingredients (except the bread).
- Layer the bread slices into a ramekin. Pour orange egg mixture over each layer.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 35 minutes.
Makes one ramekin full of deliciousness!
We had a small plastic juicer lying around, so I thought I’d use that. I stabbed it into the orange…and then didn’t know what to do next. I squeezed the orange and got some juice, but then the orange burst and I ended up abandoning the juicer and just squeezing the orange. I definitely didn’t get as much juice as I should have gotten. Especially since I used an orange straight out of the fridge.
I was worried at first that the ramekin was going to overflow, but I underestimated how much liquid bread can soak up.
The bread really puffed up in the oven!
Garnish with orange peels…
I had way too much fun making the garnish…