Biscuit French Toast With Cinnamon Orange Cane Syrup Recipes

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BISCUIT FRENCH TOAST WITH CINNAMON-ORANGE CANE SYRUP



Biscuit French Toast with Cinnamon-Orange Cane Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

1 cup golden syrup, such as Lyle's
2 cinnamon sticks
Finely grated zest of 1 orange, plus the juice of 1/2 orange
2 tablespoons very cold unsalted butter, cut into pieces
5 large eggs
2 large egg yolks
2 1/2 cups half-and-half
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
4 day-old Buttermilk Biscuits for French Toast, split, recipe follows
6 tablespoons unsalted butter, cut into pieces, plus for serving
6 tablespoons canola oil
Confectioners' sugar, for dusting
4 cups all-purpose flour, plus for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream

Steps:

  • For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan. Bring to a simmer over low heat. Remove from the heat and let steep for 30 minutes.
  • Remove and discard the cinnamon sticks. Return the syrup to low heat, bring just to a simmer and whisk in the butter. Keep warm.
  • For the French toast: Set a rack over a baking sheet and place inside the oven. Preheat the oven to 200 degrees F.
  • Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth. Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over. Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated. (These biscuits must be soaked through.)
  • Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering. Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes. Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes. (Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through.) Transfer the finished toasts to the baking rack. Repeat the process with the remaining butter, oil and biscuit halves.
  • Serve the French toast with the syrup and a dusting of confectioners' sugar.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
  • Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
  • Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.

ORANGE-CINNAMON FRENCH TOAST



Orange-Cinnamon French Toast image

Everyone eats at the same time when you fix this tasty oven-baked French toast. -Bernice Smith, Sturgeon Lake, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 slices.

Number Of Ingredients 8

2 to 4 tablespoons butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 large eggs
1/2 cup orange juice
1/8 teaspoon salt, optional
6 slices bread
Additional honey, optional

Steps:

  • Preheat oven to 400°. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13x9-in. baking pan; spread to coat bottom of pan. , In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. , Bake until golden brown, 15-20 minutes. Invert onto a serving platter; if desired, serve with additional honey.

Nutrition Facts : Calories 158 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 231mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

FLUFFY FRENCH TOAST WITH ORANGE SYRUP



Fluffy French Toast with Orange Syrup image

Provided by Donna Chrisco Oldford

Categories     Citrus     Egg     Breakfast     Brunch     Kid-Friendly     Summer     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 11

8 1-inch-thick egg bread slices (about 1 1-pound loaf)
2 cups half and half
6 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup orange juice
1 tablespoon cornstarch
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon grated orange peel

Steps:

  • Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
  • Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
  • Recut French toast into 8 separate slices. Serve with warm orange syrup.

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