Saturday, January 22, 2011

G’ma Susie’s Fresh Orange French Toast with Creamy Orange Butter
(2 servings)

First, put butter and cream cheese in a small mixing bowl and set aside. Heat oven to lowest setting and place 2 plates and a cookie sheet in oven to keep warm while you’re cooking.

Ingredients for toast:
4 slices of your favorite bread (I use Double Fiber wheat, or homemade)
2 farm fresh eggs
½ cup fresh squeezed orange juice (I used little super-sweet seedless navels)
½ cup milk
1 tsp. pure vanilla extract
Pinch of sea salt
1-2 tsp. orange zest*

Place eggs in large bowl and beat with a fork until light color.
Add juice, milk, vanilla, salt and zest and blend well.

Place some butter in a large cast iron skillet (or pan of your choice) over medium -high heat. When it start to sizzle, dip bread one slice at a time in batter and place in skillet, turn when golden brown and custard inside is set.
Transfer cooked toast to cookie sheet in oven.g

Ingredients for topping:
2 ounces butter
2 ounces cream cheese
1 tsp grated orange zest (*It’s easier to zest the orange first, then cut it in ½ to juice)
1/3 cup fresh orange juice
1/4 cup powdered sugar

g Now, combine room temp butter and cream cheese with a fork until light and creamy. Stir in zest, now add orange juice and mix well. Finally, stir in powdered sugar until mixture is creamy and fluffy.

Now you are ready to serve your toast. Place toast slices on plate, sprinkle with just a little powdered sugar. Top with a dollop of Cream Orange Butter on each slice and dress your plate with a couple of thinly cut orange slices.

            My husband and I were getting well after having a more than week long flu when I created this breakfast. We had purchased some little super-sweet Navel oranges and when I passed by them – that was it!  They called out to me and my imagination just took off!
The oranges were so wonderfully sweet, juicy and favorable that we ended up having fresh orange juice with our toast – a real blast of vitamin C!

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