Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Oranges, peeled, sectioned, |
| 2 larges | Eggs |
| 2 larges | Egg whites |
| ¼ cup | 1% milk, low-fat |
| 3 tablespoons | Granulated sugar |
| 2 tablespoons | Orange-flavored liqueur or 1 tsp orange extract |
| \N \N | Fresh blue-, straw-, or raspberries |
| 1 tablespoon | Orange rind; finely grated |
| 1 teaspoon | Vanilla extract |
| ¼ teaspoon | Salt |
| 8 slices | Challah, portuguese or french bread; 1\" thick |
| 2 tablespoons | Unsalted butter or margarine |
| \N \N | Confectioner's sugar; sifted |
| \N \N | Maple syrup, warmed; optiona |
TOPPING
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:07
1. In a food processor or blender, process the orange sections for 1 min. Add the eggs, egg whites, milk, sugar, liqueur, orange rind, vanilla, and salt; process 1 min.
2. In a shallow dish, arrange all the bread in a single layer. Pour the egg mixture over bread, cover with plastic wrap, refrigerate, and let stand for at least 30 mins or overnight, turning once.
3. In a 12-inch nonstick skillet, melt 1 Tbs butter over moderate heat. Cook 4 slices of the bread for 3 mins on each side or until brown. Repeat with the remaining butter and bread. Top with the berries and confectioner's sugar, also the syrup if you wish. Makes 8 slices.