No-Fry French Toast

No-Fry French Toast

"Once you try this oven-baked French toast, you'll never make it the old way again. On a griddle or in a skillet, French toast must be made in batches. Baking allows you to make eight slices at one time."
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26 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Coat a large baking sheet with nonstick cooking spray. In a pie plate combine egg, egg white, milk, vanilla, and 1/8 teaspoon cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet.
  2. Bake in a 450 degree F oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden brown.
  3. Meanwhile, for orange syrup, in a small saucepan stir together orange peel, orange juice, honey, cornstarch, and 1/8 teaspoon cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  4. If desired, sift powdered sugar over toast. Serve with warm orange syrup.


  • If you are using soft-textured bread, reduce soaking time.
  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.


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