I found this recipe in my Taste of Homes cookbook and realized it was perfect for food storage and looked good. It was so easy , oh so delicious, and FULL of food storage ingredients (powdered milk, eggs, salt, and sugar)! I made french bread in my bread machine the day before and used 1/2 wheat flour and 1/2 all purpose flour. I just love using 1/2 wheat flour because you can NEVER taste it but you get a little bonus nutrition! If you have a bread machine, just look up your french bread recipe and use it or you can pick some bread up at the store… you’re still using food storage in the batter so give it a try! It has a very unique and gourmet flare about it. If you’re out to impress someone…this is for you!
French Toast with Orange Syrup
Makes 4 Servings
3 Eggs (3 T. dehydrated eggs + 1/3 C. Water)
1 C. Milk (3T. Milk + 1 C. Water)
2 T. Sugar
1/4 t. Salt
1/8 t. Ground Cinnamon
1/8 t. Ground Nutmeg
8 slices day-old French Bread, 1 inch thick (if you’re using bread machine bread it took 4 slices halved to total 8 pieces)
Orange Syrup
1/2 C. Orange Juice
1/3 . Corn Syrup
1/4 C. Sugar
4 t. Butter (NOTE: it really is teaspoons so that is just over 1 tablespoon of butter)
1 t. Grated Orange Peel (remember that you want to use something very fine to grate your orange peel and you don’t want any of the white part of the skin)
1/2 t. Orange Extract (I didn’t have this and so I didn’t use it and it was still delicious)
Directions:
1) In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Soak the slices of bread for 30 seconds on each side. Cook on a hot greased griddle until golden brown on both sides and cooked through.
2) Meanwhile, in a saucepan, combine the orange juice, corn syrup, sugar, butter and orange peel. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve with French toast.
For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
© 2008 – 2010, Crystal. All rights reserved.
I really enjoyed the Orange Syrup on the French Toast. It really gave it something new and exciting to try other than regular syrup. I would recommend this recipe.
Was so excited. Purchased my dry eggs from Honeyville. But I am not sure what I did wrong on the French Toast recipe. I didn't leave the bread in the mix as long as you did and I still ended up with just mussy mess on my griddle. It seems to just soak it up too quickly, because unlike fresh eggs that are sticky my dry egg mix with the water and other ingridients were really watery. What did I possibly do wrong. Eager to use learn how to use my egg powder in my everyday cooking. I bought Texas Toast Bread. Is it the bread or did I do something wrong?
make sure you mix the dry powders first. you can also try cutting out some
of the water. (make sure you are using the 1 T. dry egg powder to 2 T.
water no matter what your can says)