Honey Baked French Toast

Honey Baked French Toast

(6 servings)    Printable Version
  • 6 slices French bread (preferably day old)
  • 1/3 cup orange juice (preferably fresh)
  • 3 large eggs
  • 3 Tablespoons butter or margarine
  • 2 Tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
This is French toast that doesn't need toppings like maple syrup (although you could certainly add some). Honey and melted butter create a glaze topping when the French toast is inverted after it's baked. The wonderful surprise from this recipe is how the honey intermingles with the orange juice in egg mixture. For best results, use day-old bread or let slices of fresh bread set out for a couple hours before using. They drier the bread, the better it absorbs all the good stuff. (This recipe was submitted in 2006. It was tested and photographed in June 2014.)


Honey Baked French Toast


How to Make Honey Baked French Toast

This recipe makes 6 regular servings or 3 man-sized ones.

Preheat oven to 400 degrees.

In a small sauce pan over medium-low heat, melt the butter and honey - stirring to mix well.

In a medium shallow bowl, beat the eggs with the orange juice, cinnamon, nutmeg, and salt.

Pour warm honey mixture into a 9x13-inch pan.

Soak the bread slices in the egg mixture. Transfer slices to the baking pan; placing on top of the honey mixture. It's okay if the slices are very close - nearly squeezed together.

Bake for 20 minutes until egg is completely set and golden brown.

To serve, flip the french toast slices so that the honey glaze is on top.


Honey Baked French Toast

Honey Baked French Toast



So good that no syrup is needed. A couple orange slices and a little powdered sugar makes a perfect final touch.

Mr Breakfast would like to thank DixieChick for this recipe.

Comments About This Recipe
What do you think of Honey Baked French Toast?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.


From Norma
Rating (out of 5):  

I've made this before and I'm happy to rediscover the recipe. It is delicious.

Comment submitted: 4/2/2007 (#2041)





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