Right about now, I would have been eating my very favorite brunch dish — Eggs Benedict — at our favorite Twin Cities breakfast spot. But then a winter weather advisory happened and our weekend plans got changed. Instead of catching up with good friends, Hubby Bryan and I spent the weekend at home, where we should have caught up on things around the house that needed to be done. But we weren’t that ambitious.
I should have posted a blog here a number of days ago, but life got in the way. I got sidetracked by unexpected events and getting ready for the weekend getaway that didn’t happen.
Bryan and I could have been eating one of our favorite make-at-home morning meals — avocado and over-easy eggs on toast (or better yet, on biscuits!) — if we’d thought to buy an avocado when we were at the grocery store yesterday.
So what do we have on hand to make Sunday brunch? Oh yes, there’s part of a loaf of French bread, perfect for making what I consider to be the very best French toast recipe ever. Once again, it’s from the pages of DotMom’s “Mixing & Musing Cookbook.” What makes this French toast unique is mixing orange juice with the eggs instead of the more traditional milk.
Oven French Toast
½ cup butter
2 tablespoons sugar
¼ teaspoon cinnamon
¾ cup orange juice
8 or 9 slices French bread, cut into 1½-inch-thick slices
Melt the butter in a 15- by 20-inch sheet pan in a 425-degree oven. Combine the sugar and cinnamon and sprinkle over the butter.
Slightly beat the eggs and combine with the orange juice. Dip bread in the mixture until it is well soaked but does not fall apart. Arrange the slices close together in the pan and bake for 20 minutes or until set. It’s not necessary to turn the bread, but we often do to get them evenly browned.
Serve with maple or — even better in my opinion — butter pecan syrup.