Orange Baked French Toast
½ c. butter, melted
½ c. orange juice
1 Tbsp. honey
1 loaf French bread cut into 1” slices
1/2c. butter, melted
1/2c. brown sugar
2 Tbsp. honey
1/4 tsp lemon juice
1/4c. orange juice
Oven French Toast w/ Orange Sauce (Great for Lactose Intolerance)
Pour ½ c. melted butter into 10”x 15” jelly roll pan.
Cover bottom evenly. Place into refrigerator to cool.
Mix together orange juice, honey, eggs and mix well.
Dip bread in egg mixture and place on pan. Cover and refrigerate up to 24 hours.
Bake @ 400 for 8-10 minutes or until bottom of bread browns.
Turn & bake 7-8 minutes longer until golden brown.
melt butter in medium saucepan. Remove from heat and stir in remaining ingredients. Return to heat for 1 minute. Serve warm over toast.
Chocolate Praline Torte
1cup packed brown sugar
½ cup butter (no substitutes)
¼ cup whipping cream
¾ cup coarsely chopped pecans
1 pkg (18 ¼ ounces) devil’s food cake mix
1 ¾ cups whipping cream
¼ cup confectioner’s sugar
¼ tsp vanilla extract
In a saucepan, combine the 1st 3 ingredients. Stir over low heat until butter is melted. Pour into 2 greased 9 “round cake pans. Sprinkle with pecans; set aside. Prepare cake according to package directions. Carefully pour batter over pecans. Bake at 325 for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes invert onto wire racks to cool completely.
For topping: Beat cream until soft peaks form. Add the sugar and vanilla; beat until stiff. Place one cake layer pecan side up on a serving plate. Spread with ½ the topping. Top with 2nd layer and remaining topping Store in the refrigerator. Yield: 8-10 servings