I made this Orange Marmalade French toast for Easter breakfast. This is such a great recipe because it can be assembled the night before and then baked off in the morning. This is lightly sweetened from the orange marmalade and would be perfect paired with a fruit salad and a cup of tea. This would be perfect for a Mother’s Day brunch too. And if you’re not feeding a crowd, you can easily halve the recipe and make it in a 9×9″ dish.
What’s your favorite brunch dish?
Orange Marmalade French Toast
Adapted from Broma Bakery
- 2 loaves brioche or challah bread
- 10 eggs
- 3 1/2 cups whole milk
- 2 large oranges, zested
- 1/2 tsp salt
- 2 Tbsp vanilla extract
- 1 jar Orange Marmalade (I used Bonne Maman)
Grease a 9×13″ pan with cooking spray. Cut the bread into 1/2″ thick slices and then cut diagonally to form triangles. Arrange bread in the 9×13″ pan, it will be full but not packed since you’ll need plenty of space for the egg-milk mixture.
In a large bowl, whisk together the eggs, milk, orange zest, salt, and vanilla extract. Pour mixture over the bread. Cover and refrigerate overnight.
When ready to bake, take French toast out of the fridge, and preheat oven to 350°F. Cover top loosely with foil and bake for 20 minutes, remove foil and bake for another 20-25 minutes or until the center is set and the top is nicely browned.
While the French toast is baking, heat the jar of orange marmalade over medium heat until melted and easy to pour. When the French toast is finished baking, pour the marmalade over the top in an even layer.