Baked Orange French Toast

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  • 1 large orange
  • 6 eggs
  • 1/4 teaspoon ground cardamom
  • Butter or margarine
  • 12 white bread slices, cut in half
  • 1 (10 ounce) jar orange marmalade
  • 1 cup confectioners' sugar


  1. Heat oven to 450 degrees F.
  2. Into pie plate or shallow baking dish, grate orange to make 1 tablespoon grated peel.
  3. Into measuring cup, squeeze juice from orange; add 1/3 cup juice to orange peel with eggs and cardamom; with fork or wire whisk, beat until mixed.
  4. Melt 1/4 cup butter or margarine in the oven in a 15 1/2 x 10 1/2-inch jellyroll pan; remove from oven.
  5. Dip half of bread slices into egg mixture to coat all sides; place in one layer in buttered jellyroll pan. Bake 5 minutes on each side until lightly browned.
  6. Arrange on heated platter; keep warm.
  7. Melt 1/4 cup butter or margarine in same jellyroll pan; repeat dipping and baking remaining bread.
  8. In small saucepan over medium-low heat, melt orange marmalade with 2 tablespoons reserved orange juice, stirring occasionally.
  9. Pass warm marmalade mixture and confectioners' sugar.

Makes 6 servings.