Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs, beaten |
| ½ cup | Milk |
| 1 tablespoon | Orange juice |
| 1½ teaspoon | Sugar |
| ⅛ teaspoon | Ts salt |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Vanilla extract |
| 6 \N | 3/4\" slices French bread |
| 2 tablespoons | Butter |
| \N \N | Powdered sugar |
Combine eggs, milk, orange juice, sugar, salt, cinnamon and vanilla; beat well. Set aside, place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in skillet and cook 3 minutes on each side or until brown. Repeat procedures with remaining butter and bread slices.
Sprinkle toast with powdered sugar.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Mauise S. Carver of Hortense, Georgia.