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Sweet and Sour: Citrus Cinnamon French Toast Recipe

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December 7, 2012

Cooler weather means it’s time for me to start baking again. While fresh fruit and Greek yogurt work well for light breakfast on a hot summer morning, the cooler weather calls for baked egg casseroles, golden French toast and hearty meat and cheese omelets. This Citrus Cinnamon French Toast recipe is one of my family’s favorite cool weather breakfasts. We often serve this baked breakfast when we have overnight guests because it’s easy to prepare ahead of time.

Citrus Cinnamon French Toast


  • 4 tbsp unsalted butter, melted
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • 3 eggs, beaten
  • 1/2 cup pineapple orange juice, no pulp
  • 6 slices white bread (or wheat bread if you prefer)
  1. Put the unsalted butter, honey and ground cinnamon in a small pan and heat on very low heat until butter has melted.
  2. Pour the butter mixture into a greased, 9×13 baking pan and spread it around to cover the bottom completely.
  3. In a pie plate, beat three eggs and the pineapple orange juice gently until they are completely mixed together.
  4. Dip each slice of bread into the beaten egg mixture, flipping it carefully to fully coat both sides of the bread.
  5. Carefully arrange the bread slices in the baking pan to fit all six into the pan.
  6. Bake the French toast in a 400F preheated oven for 15 to 20 minutes or until the tops of the French toast are lightly golden brown.
  7. Carefully remove the French toast from the baking pan and top with more honey if desired.

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