Orange Baked French Toast with Apricot Jam
Orange Flavored French Toast
½ cup Half & Half, whipping cream, milk or Milk alternative (Hemp, Hazelnut or almond)
¼-½ cup orange juice
Grated rind of one orange
¼ c Grand Marnier
1 teaspoon cinnamon
¼ cup sugar
Freshly grated nutmeg
Gluten free Sourdough bread (we used Bread Srsly) or other bread of choice
Whisk all of the above together. Pour in glass baking dish.
Slice bread ¼ to ½ inch thick. Cover and soak in egg mixture over night.
Heat large skillet.
Add 1 tablespoon butter, coconut oil or ghee to skillet.
In skillet, brown each side of the bread.
Once all slices are browned, place back into mixture in glass baking dish. Sprinkle with cinnamon sugar.
Bake in oven @ 350 degrees for 10 – 20 minutes. (the timing depends on how much liquid is left in your glass dish so it can puff up around the break like a soufflé)
Drizzle with homemade apricot jam, syrup, and sprinkle with powdered sugar.
Watch recipe video HERE!
Honey Apricot Jam
Makes about two cups
1 1/4 pounds apricots, pitted and quartered
1/2 cup filtered water
1/4 cup wildflower honey
1 teaspoon fresh-squeezed lemon juice
Combine the water and honey in a medium saucepot and bring to a simmer to make syrup. Add the apricots and lemon juice and cook over medium heat, stirring frequently to prevent sticking or scorching (turn down the heat if necessary). The jam is ready when it starts to mound up and your spoon leaves a clear track across the bottom of the pot. As mentioned, ours took about 20 minutes. It’s a tiny batch, so just jar it and store it in the fridge. Without sugar, it probably won’t last for more than a couple of weeks, but we don’t know for sure because it was eaten up within a few days.
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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.