Today, I have another french toast recipe for you. I apologize for 2 french toast recipes this week but I can’t help it, french toast was my favorite to eat when I was little. My mom had me eat it all the time to help fatten me up. I so wish that was the case today, but now I have to try to not eat too much french toast because my waistline really could use a little reduction from all of this food blogging.
Anyway, this is another spectacular french toast recipe. It really raises the bar for french toast. This french toast gets a nice crispy coating using panko bread crumbs. The bread crumbs also include some orange zest mixed into them for a nice burst of flavor. I told you all recently how oranges remind me of Christmas, so I had to throw the flavor into breakfast week somewhere.
To finish this french toast off is the pièce de résistance – caramel syrup. There is a little bakery/cafe here called Kneaders and they serve their french toast with an out of this world caramel syrup and a while back they shared the recipe! Isn’t that nice? So I decided to use that to top this french toast. The syrup is amazing and I could eat it with a spoon! You will have more than enough syrup for this recipe.
This french toast is also baked to make life easy, but you could also fry it in a skillet if you prefer. I used a gigantic loaf of french bread from Costco to make this so I only needed 6 slices of bread. It is so yummy for french toast if you can get it. I did double this recipe when I made it and baked both sheets at the same time. I just made sure to rotate the sheets halfway through the cooking time.
I have another giveaway today so be sure to check it out. It could help you with making this french toast.
- 3 eggs
- 1 1/4 cups milk
- 3/4 tsp sugar
- 1 tsp vanilla extract
- 1 cup panko bread crumbs
- 1 Tbsp orange zest
- 1/4 tsp cinnamon
- 6–8 (1 inch thick) slices day old french bread of Texas toast
- 1/4 cup butter, melted
- 1/4 cup canola oil
- Caramel Syrup
- 1 cup brown sugar
- 1 cup whipping cream
- 1 cup light corn syrup
- Preheat oven to 400 degrees.
- In a shallow bowl, beat the eggs with milk, sugar, and vanilla until well blended. Place panko in pie pan or shallow dish. Add the orange zest and cinnamon to the panko and stir to combine.
- Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
- Combine the butter and oil, pour onto a 17-1/4 x 11-1/2-inch jellyroll pan.
- Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
- Bake at 400 for 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown. You want both sides to be nice an golden. You can always turn the slices again and cook a few more minutes if one side didn’t get nice and golden.
- While the french toast bakes, make the syrup by combining the brown sugar, cream, and corn syrup together and cook over medium low heat until the sugar is dissolved and the mixture is combined. Makes 6-8 servings.