easy brunch recipes

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Cream Scones with Currants

all-purpose flour

baking powder

sugar

salt

unsalted butter,

orange zest

currants

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Lemon Yogurt Cake

plain whole-milk yogurt

sugar, divided

lemon zest (2 lemons)

vanilla extract

vegetable oil

lemon juice

confectioners' sugar

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Superb.  Made this the 1st time about 7 years ago.  Took it to a dinner party without ever having tasted it and thought - what's the worst thing that could happen?  If it's bad, we just won't eat it.  INSTEAD....people said:  "Wow - this tastes like a cake we've had from a fancy dance Vermont bakery."  (FYI someone made another Ina dessert and this cake won out hands' down.  Have made it many times over and always get rave reviews.  SUGGESTION:  Use plain non-fat yogurt; 5 egg whites instead of 3 whole eggs.  I think it really makes a difference.  I made it one time with whole yogurt and thought it made it unbelievably oily and ... just not right.  That was enough to go straight back to the above.  It's a signature cake of mine and I can't thank Ina enough!

I made this for a dinner party and everyone wanted me to make another one the next day! This Easter I’m going to use my lamb mold, I might have to double the recipe though. Can’t wait for it!

I love everything lemon so I can be quite judgy! This was delicious. I made two batches. First batch we ate same day, was good but not great. Second batch I left the cake in the pan for the first glaze so I wouldn’t lose as much juice off the sides and let it soak completely in. Second glaze I doubled the lemon juice as it was not enough for the sugar. Let sit in fridge overnight and it was amazing the next day with some whipped cream and berries!!! Don’t forget to poke your cake to soak in all that juice!

This is the best lemon cake ever. Excellent when key lime substituted for the lemon juice and zest. Also did it with blood oranges. My go to recipe.

Even though I used Greek yogurt mixed with a little water, it came out great.  Had a dessert party with 5 or 6 other more elaborate dishes, but this was the first cake to disappear.  Loads of compliments.  Note that the video doesn't show the 2nd glaze.  The recipe does not have any errors, as pointed out in prior reviews - read carefully and you'll see that you need to mix lemon juice twice - once with water to make a syrup that gets poured over the warm cake and that gets absorbed.  Then mix lemon juice against with confectioners sugar for the final glaze poured on when the cake has cooled.   DELISH!!!  Love you Ina, your recipes never disappoint!

Best lemon pound cake! It's so easy and tastes very moist and light. Had this when my in-laws were in town and they ate the whole thing in a short amount of time. Just finished making it again for my book club women tonight. Thanks for making me look good with this delicious recipe!

I made this for my family and my husband thought this was THE BEST lemon cake he has ever had!!  I loved it, too!!!  Super recipe for any time of the year!!!!  I serve this with fresh strawberries for a lovely summer dessert!!!

I am not much of a sweet cook, but this came out perfectly delicious on the first try. I used the recipe exactly, with an organic 4% yogurt. I did use more zest. I make my own powder from dried lemon peels. I don't know how that compares to fresh. The only thing I did different was using a shallower rectangular pan instead of a a loaf pan. The cake was so perfect, evenly moist and sliceable, that the second effort is in the oven in a loaf pan. Fingers crosed.

This is a fool proof recipe if followed exactly. It is quick to assemble too, you can easily whisk by hand. Just make sure you have lemon zest in the batter to get the lemon flavor. I used two lemon's zest and it is the perfect amount. Love this recipe, already made it 5 times.

This cake is fabulous! Everybody loved it and it went especially well with ice cream. I thought it tasted even better the next day after sitting covered in the fridge overnight. 

https://www.foodnetwork.com/videos/lemon-yogurt-cake-0135154

This light, lemony cake uses vegetable oil and yogurt instead of butter.

Maple-Roasted Bacon

bacon

maple syrup

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

This is delicious! My hints &amp; alterations:
- Invest in a non-stick rack that fits inside the jellyroll pan.
- For easier clean-up, line the pan with foil.
- Use B grade maple syrup, it's a better flavor than A-grade.
- Keeps well in the fridge &amp; when ready for use, a couple minutes in the toaster oven and it's just as is fresh! If reheating a larger quantity, piles of bacon in casserole dish in low-heat oven until hot, works too.
- I have tried this recipe on many brands of bacon &amp; found Fletcher's (non-peppered) to be best.  Wish they made a nitrite/nitrate free bacon.
- Fletcher's is so thick that you can cook 12-15 minutes, flip, baste, cook another 12-15, flip, baste and bake another 5-7 depending on how crispy you like it.
- For four pounds of bacon, I found the proportions best:
1 Cup B-grade maple syrup
1 Tbl dry mustard
1/8 tsp cayenne pepper
- With my recommended syrup mixture, I'd place on a dish, not paper towels.  They're so sticky! 

This is really good.  Delicious guilty pleasure only to be enjoyed a few times a year!  The key here is to use quality real maple syrup.  I made this a few weeks ago with the real syrup and it was full of the maple flavor.  Today, I made it with the Aunt Jemima and it wasn't nearly as delicious.  I, too, put fresh black pepper on it which I loved.  If you're going to indulge, go all the way with the real bacon and the real syrup followed by some cardio!  I made a sandwich with the bacon.

I love it bacon is one of my favorite foods i just LOVE its taste.

I am guessing anonymous put the bacon on the pan not on the baking rack inside the pan as directed. 

Im sorry to report negative results but I trusted this recipe and wanted others to know that the bacon will come out scalded to the bottom of the pan if you use this recipe .. I followed the recipe but only left the strips in the oven for 12 minutes and it was overkill... sad to say that this recipe is a bust.  I would say lower the temperature or peek in around 9 minutes and check to see if the bacon has an almost foamy appearance due to the grease cooking off .. the bacon is done when you see lots of tiny little bubbles resembling foam ... perfect bacon at that point .. this recipe overcooked all my strips :-(

Oh my I wouldn't change a thing with this recipe.. You can not go wrong with maple syrup and bacon.. I love you Ina!

no hassle in the oven and no mess on the stove top - so I liked that; but my husband thinks it's not as crispy and the maple syrup makes it too sticky.

Amazing! I will never have BLTA's with regular bacon again!

This Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead. Egg bake casserole is the perfect option for a breakfast or brunch get-together.

Easy Healthy Make Ahead Zucchini Egg Bake

zucchini (1 medium)

In a 10-inch cast iron skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off. You can cook them over medium heat and let it steam off gently or you can cook it over medium high to cook it off more quickly. If you are cooking it at a higher temperature, you might need to add a little oil to prevent sticking. It just depends on how much time you have really.

In a medium bowl whisk together the eggs. Remove the skillet from the heat. Spread the cooked veggies out evenly in the skillet. Pour the eggs over the top and stick the whole pan in the hot oven.

Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.

Remove from the oven and let cool slightly before slicing into 4 pieces. Store leftovers in an airtight container in the fridge and reheat before eating.

Gingerbread Waffles

cinnamon

ginger

freshly grated nutmeg, eyeball it

dark brown sugar

pumpkin puree

milk

molasses

(1 stick) melted butter, plus some to butter the iron

whipped cream fruits

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Gingerbread Waffles, Outstanding! I added just a little cornstarch, served with hot apples simmered in pure maple syrup!<div>Nice salty bacon or ham makes a perfect meal!raf</div>

Excellent and very easy to make.  My family doesn't like pumpkin, so I substituted in 3/4 cup of applesauce for the pumpkin.  Family favorite!

This is easy and always a big hit.   We toast up any leftovers as snacks throughout the week.

This was easy and very good.  The batter is thick, so don’t think you mismeasured the liquid.  I added toasted pecans on top at serving, and they were a hit with the waffles.

These are wonderful!  Even the batter is yum :)  I must have a small iron, as I got 8 waffles out of my batch.  Even better!  I froze the extra to be warmed in the toaster for later.  This is a keeper.

These are the best waffles I've ever had!

PERFECTION!
These are really just so good, been making them around the holidays for years now.  Dont miss out on these :)

Absolutely amazing. This is a new Christmas morning tradition for us. I only wish I had made them sooner. I held onto the recipe for a couple of years before trying 12/25/13. I am planning them for next week and going forward. Excellent with bacon, mimosas and some whipped fresh cream on top. Easy and delicious.

This is a great great recipe.  As soon as fall hits I begin to make it and make it through the Christmas season for my family and for company.  I have even used butternut squash (left over from Thanksgiving) in place of the pumpkin and it still turns out delicious.  This is one of the best waffle recipes that I have found and we should know as we are waffle experts in my house :).  Thank you Rachel Ray.

https://www.foodnetwork.com/videos/holiday-gingerbread-waffles-0208136

Rachael mulls maple syrup to top her delicious holiday gingerbread waffles.

Holiday Gingerbread Waffles

Blueberry Muffins

cake flour

baking soda

yogurt

blueberries

Vegetable spray,

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Did it..tested and loved..will do it again..thank you..♥

Amazing recipe! I made these both according to recipe and again with slight changes. I found if you use all purpose flour and stir the dry ingredients with a fork while fluffing it and use defrosted frozen blueberries, the muffins rise alot more and have a sweeter taste. (Note: I shook the cup i used to put the flour in the bowl for weighing instead of just dumping it in so it wasn't packed.) With my oven I put them in for 22:30 minutes and they came out perfect. They looked like they came from a bakery, had a golden crispy exterior, and a sweet moist interior. Very happy with the results all in all

I have tried MANY blueberry muffin recipes and this is the best. 

A great recipe, very light. I increased the blueberries to 2 cups, and added the zest of a lemon, and a tbsp of lemon juice. Also only made 8 muffins. Fantastic!

These are delicious, but the baking instructions do seem to be too high a temp for many ovens / pans. I used all-purpose flour and lactose-free yogurt and baked these in paper muffin cups but otherwise followed the recipe. Like others, my muffins were already browned at 10 min, so I dropped the temp to 350, tented with foil to avoid burning, and baked for a total of 25 min. Turned out very well...I may try 375 next time I make these to see if it slows the browning.

https://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349

Alton explains the process -- the Method -- behind his blueberry muffins.

Alton's Blueberry Muffins

Whisk butter, whole milk and sharp cheddar together with ground cornmeal for Alton Brown's creamy Cheese Grits recipe from Good Eats on Food Network.

Cheese Grits

water

cornmeal

black pepper

Cheddar,

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Take it from a born, bred, and raised deep South girl...I use Jim Dandy brand white grits. The ONLY brand I use. No milk involved. This is the brand my grandmother, and mother used, they can't keep the stuff on the shelves in our stores...Quaker Grits...can't sell enough of them! ANY-who...Just follow the package directions, or do as I do, 3 cups of water, salt...bring to a boil, slowly stir in, with a whisk,  the grits(3/4 cups). If you just dump them in the water, they will clump, so stir while pouring. Once they begin to 'blurp', or bubble as they thicken, turn off heat, and put a lid on the pot. Once they have thickened, add a whole stick, yes, I said a whole stick, of butter, stir...now comes the fun part, the CHEESE!! I use mozzarella, shredded colby/jack, mexican blend shredded, asiago, provolone, both shredded, a slice of American cheese, and one each of Baby bel mozzarella, and white cheddar, about a 1/4 cup of each. YUM!
G.R.I.T.S....Girls Raised In The South!!

Outstanding recipe!  I’ve made several attempts at other recipes; some off the side of a package; some off the internet: all were mediocre.  Alton’s recipe is perfect.  Simple ingredients, perfectly direct instructions = made to perfection.  I can’t thank him enough!  This is now a staple in my permanent recipe binder!

Why not call the recipe "Cheese Polenta" since you're NOT using GRITS!!!

I'm Canadian and we don't have grits up here except in a few Southern US style restaurants. First time I tried them I was 22. Loved them immediately.

Used a bit of this recipe and one from Paula Dean.  Added garlic to milk and chicken broth, stirred in the grits and then brought to boil and reduced to simmer.  When thick and creamy added butter, grated cheese (manchego,parm) and a couple of Tablespoons of mascarpone (for half a recipe).  

Used grits not cornmeal. Was trying to find a recipe to make yellow corn grits taste better and i  have to say this was the best grits i ever had and I've had grits all my life. Will  cook grits this way from now on. 

I'm quite sure an ingredient is missing...the grits

Not saying this recipe isn't good but, cornmeal and grits are two different things.  Grits are mostly made from nixtamalized (treated with an alkaline solution) white corn and have a very different flavor and texture then yellow cornmeal.  If you like cheesy cornmeal, that's totally fine, but cheesy cornmeal is NOT cheesy grits.  Don't really know how to rate this.  It's not what it claims to be.

Excellent.  The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water

Live in nashville, and these grits are the truest thing you get!  Incredible!

Smoked Salmon Pizza

pre-baked 12-inch diameter pizza shell (recommended: Boboli)

soft cream cheese

garlic

salmon

chives

capers

Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

All six of my children voted this the favorite pizza of all time. We added lemon zest and the juice of a lemon to the cream cheese. We highly recommend this recipe. Robert always has good recipes!

After several years of hearing my teen still rave about Robert's pizza, I had to come back and give it five stars. I made this on a whim because I was short on groceries. I had no idea that my family would consider it a favorite, or that my teen, years later, would still rave about it. Thank you, Robert, for another winning recipe.

I made this pizza for my daughters baby shower and I didn't make enough!! I have made it several times since then - I now use fresh minced garlic and a squeeze of lemon juice in the cream cheese. I also squeeze a little lemon juice on top when its finished along with some fresh dill with the chives.  Everyone loves it at first bite. It will be on my Super Bowl buffet menu!

Holy garlic?!  I second guessed the amount of garlic in this recipe and even though I knew better I went with it anyway.  2 T is way too much.  Maybe 2 tsp, but definitely not 2 T.  Otherwise, the pizza was good.  I combined 4 oz chevre and 4 oz cream cheese to add a little tartness.  

This pizza is fantastic - it is probably the thing people request most when I have a party.  I have twice literally had people fight over the last piece.  I make my own thin crust pizza shell rather than store bought, but otherwise I don't make any changes, it's perfect as is.

I made this pizza as an appetizer for a party. The guests that were able to get some loved it.  The only different is I had an emergency and had to use canned salmon and just spread it over the top and it tasted great.

I made this and cut it into bite sizes.  It was awesome!  I love this simple recepie.  Great ONE.  Thank you.

This is a wonderful and quick starter. I did not use Boboli pizza crust. I wanted a thinner and crisper one. Used Mamma's from WalMart. They did not specify cold or hot smoked salmon. I used hot! Excellent!!

Challah French Toast

half-and-half

honey

bread

Unsalted butter

Vegetable oil

raspberry preserves (optional)

confectioners' sugar (optional)

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

This was amazing. I did it overnight casserole style using brioche. I was worried it would be too soggy, but it was perfect! Baked at 350 for 35 mins. 

Delicious!   I added cinnamon, nutmeg and a touch of Grand Marnier to the mix.  I also lightly toasted the bread before soaking in the egg mixture.  I make a french toast casserole with a similar recipe and it is so good.    Easy, tasty and not overly sweet!

This is my go-to recipe for Saturday mornings to use up the rest of the Challah. Always a crowd pleaser. I can use this recipe even if we’re out of ingredients like fresh oranges, just omit. I also used whole milk and it was fabulous.

Was looking for a new French Toast recipe and this one popped up first.  This is amazing, made it for my family and they LOVED it.  The orange zest gives it a unique taste.  Dionne J.

Saw this recipe and made it last night. I think the orange zest is what gave it a unique flavor that made this the best french toast ever (other recipes taste flat and boring). I also like the idea of the raspberry preserves on the side-that also added an interesting layer of flavor. This is my go-to recipe from now on. Also, I didn't have challah, I used brioche instead, it's what I had on hand.

Really delicious. I found it unusual to use oil and butter and a frying pan as I usually try to make french toast on a cast iron grill (the flat side). What a difference. A really nice crust to the toast. Cook at medium like instructions suggest. That slow fry gives the toast a great texture. 

Outstanding. I added 1/2 teaspoon nutmeg and 1 teaspoon of cinnamon. I didn’t even use maple syrup, I just topped it with confectioners sugar

My new favorite French toast! So easy and had the best flavor - I never thought about adding honey until this recipe and it really makes a difference!

The best recipe ever! It’s a very versatile recipe. I adjust it often. I don’t alway have challah and I sometimes leave out the orange and add freshly grated nutmeg. I top it with fresh strawberries and whip cream. The 100% maple syrup is a must though! 

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