Cinnamon-Orange French Toast Fingers

• 3 eggs
• 1/4 cup milk
• 2 Tbsp. granulated sugar
• 1 tsp. orange peel (grated)
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 6 slices bread
• Powdered sugar (opt.)

Directions

Heat oven to 500 degrees F. Generously grease cookie sheet. Beat eggs, milk, granulated sugar, orange peel, cinnamon and salt with fork. Heat cookie sheet in oven 1 minute; remove from oven. Dip bread into egg mixture, place on hot cookie sheet. Drizzle any remaining egg mixture over bread. Bake 5 to 8 minutes or until bottoms are golden brown. Turn and bake 2 to 4 minutes longer or until bottoms are golden brown. Cut each bread slice into 3 equal pieces. Sprinkle with powdered sugar. Makes 6 servings.

Skillet French Toast:

Melt 1 Tbsp. margarine or butter in 12 inch skillet over medium heat. Dip bread into egg mixture. Cook bread in margarine about 4 minutes on each side or until golden brown.

Do-Ahead-Tip:

Dip bread into egg mixture. Arrange in rectangular baking dish; 9x13, overlapping edges slightly. Drizzle any remaining egg mixture over bread. Cover and refrigerate overnight or no longer than 24 hours. Remove bread from pan. Bake on greased cookie sheet or cook in skillet as directed above.

By Robin from Washington, IA

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