Yield: 3 servings
|2 \N||Eggs, beaten|
|1 tablespoon||Orange juice|
|⅛ teaspoon||Ts salt|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Vanilla extract|
|6 \N||3/4\" slices French bread|
|\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.