Gourmet Food Storage French Toast with Orange Syrup-Breakfast Food Storage Recipes

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, powdered 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 make your own french bread from food storage… 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!

Gourmet Food Storage French Toast with Orange Syrup
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Recipe type: Breakfast
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
This is a wonderful delicious recipe gourmet food storage at it’s finest! Make sure if you’re going to use both powdered eggs and powdered milk that you mix the dry powders together BEFORE adding your water…your life will be much easier!
Ingredients
  • 3 Eggs (3 T. dry powdered eggs + 1/3 C. Water)
  • 1 C. Milk (3T. dry non-instant powdered Milk or 1/3 c. instant powdered 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)
Instructions
  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.
Notes

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)

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© 2008 – 2011, Crystal. All rights reserved.

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  • Matthew Godfrey

    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.

  • Matthew Godfrey

    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.

  • Hdihnencoupon

    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?

  • eatfoodstorage

    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)