Souffled french toast

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


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.

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