Remember the orange popsicle filled with vanilla ice cream? Who didn’t love them then and who doesn’t still love them now? On our return trips from California we always stop at the Heath Ranch for Organic Oranges to use in Orange Ricotta Pancakes, Fresh Orange Smoothies, Fruit Salads and more. A creamy French Toast with a lovely Challah we picked up at Pine Street Bakery in Hood River. Makes the best French Toast and when combined with cream cheese, vanilla and orange, a dreamy Creamy Orange French Toast
In a small bowl cream together 1/2 tsp orange zest, 1 tsp sugar and 4 oz softened cream cheese
In another bowl Whip together:
3 large eggs
½ tsp vanilla extract
zest from a orange
juice from that orange
cup of milk
2 Tbsp heavy cream
2 tsp sugar
Spread the cream cheese mixture between two slices of bread.
I like to lay the sandwiches on a cookie sheet where the milk and egg mixture has been poured, flipping them after about 5 minutes. The type of bread you are using will determine how long to soak. Dryer bread a little longer that a very moist bread like Challah. Fry on a hot griddle until golden, about 3-5 minutes on each side.
Meanwhile, combine fresh orange juice from half an orange, 1/2 cup maple syrup, 1/2 tsp vanilla extract and a half teaspoon of orange zest in a small sauce pot. Bring to simmer and take off heat.
Serve piping hot garnished with thinly slices oranges and a dusting of powdered sugar.
You can adjust this recipe to satisfy dietary needs. I’ve used coconut or almond milk for lactose intolerant guests. A Vanilla Soy Creamer adds flavor. There are some very good non dairy cream cheese products available.
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