Mom's Orange French Toast is the best French Toast I've ever had! Make her easy recipe and see what you've been missing!
I mean, come on. Don't you want to reach through your screen and devour that French Toast?
Mom's Orange French Toast is one of my favorite foods of all time, and I can't wait for you to try it!
Like The Best Homemade Pancakes, this is an easy recipe that relies on extract to elevate the standard to the sublime.
Here, it's orange extract (affiliate link) that provides this French Toast with that "wow" factor that makes you go "Mmmmm."
Mom got the inspiration for the recipe from a meal she ate at Stouffer's restaurant in the 1960s.
Yes, that Stouffer's. The Stouffer family was from Cleveland and opened a few restaurants here, including one on Shaker Square, where customers began requesting meals to take home, spawning the idea for Stouffer's frozen foods.
Mom made this easy French Toast for breakfast every Sunday morning when I was growing up. We loved its golden brown, crusty edges and its nooks and crannies glistening with orange flavor.
Nothing else I've ever tried can compare. This is the simply the best French Toast recipe!
How to make orange French toast
You'll start by beating eggs with milk, orange extract and a little salt. Salt is key to prevent bland French Toast!
And, notice, we're not using vanilla extract, which is too plain for French toast and pancakes.
Next, you'll dip sliced bread (preferably Tuscany or Italian bread), into the egg mixture. You just want to coat both sides of each slice and soak them for a few seconds, without letting them get soggy.
Finally, you'll heat up a skillet or griddle. (We always make skillet French toast).
Melt some butter and add your French toast slices. Once the first side is brown, it's time to add a little more butter and flip the bread over to cook the other side.
That's it! Serve it with maple syrup and orange slices, if you like.
- Adding a bit of salt makes all the flavors pop.
- Using butter in the pan (or griddle) helps to brown the French Toast while bringing delicious flavor.
- Using Tuscany or sliced Italian bread for French Toast ensures a crispier, less soggy result.
What if you don't have orange extract?
If you need a substitute for orange extract, you can try using some orange juice in place of a portion of the milk, although I haven't tested it. You also can try adding orange zest to the batter, in combination with some orange juice.
Another option is to skip the orange and go with almond extract, which also is tasty here.
Then, next time, you can buy the orange extract for the full effect. I've got lots of ways to use it!
More delicious recipes using orange extract
- Pumpkin-Orange French Toast
- Orange Pancakes with Chocolate Chips
- Nutella Rice Krispie Treats with Orange
- Cranberry Smoothie
- Cranberry Pie with Cookie Crust
If you try Mom's Orange French Toast, please come back to leave a comment and a rating! I can't wait to find out how you liked it.
Mom's Orange French Toast (The Best!)
- 2 eggs (extra large; or 3 large)
- ¼ cup milk (or half & half)
- 3 sprinkles salt
- 1 ½ teaspoons orange extract
- 4 slices bread (about ½-inch thick)
- 1 ½ tablespoons salted butter (divided use)
- maple syrup (for serving)
- orange slices (optional)
- In a small mixing bowl, add the eggs, milk, salt and orange extract. Beat well with a fork or whisk.
- Stack your bread in the bowl. Coat both sides of each slice with the egg mixture, letting it soak in for a bit. (Using a spatula, you can take turns carefully transferring the bottom piece of bread to the top of the stack and keep going, then flip the bread and repeat.) If there is leftover egg mixture, pour some on each piece when you start cooking.
- Heat a skillet or griddle to medium high. (If using an electric skillet, set it to 375 degrees F.) Melt a tablespoon of butter in the pan and spread it around with a spatula to coat the pan. Cook 3-4 slices of French toast at a time, depending on what will fit. Start checking each piece after 3-4 minutes on the first side.
- Flip each slice when it is starting to brown. Add another ½ tablespoon of butter to the pan and use your spatula to disperse it so it flows underneath the bread. Continue cooking the French Toast on the second side, until it is browned to your liking.
- Serve the French toast with maple syrup and orange slices, if desired.
- Nutrition info does not include syrup.
What if you don't have orange extract?
- You can substitute almond extract, which also is tasty here.
- You can try using some orange juice in place of a portion of the milk, although I haven't tested it.
- You can try adding orange zest to the batter, in combination with some orange juice.
(Recipe Source: Barely adapted from my Mom. Inspired by a meal at Stouffer's on the Square. Originally published on January 9, 2015 and updated now with new photos and text.)
Tried making this and added a dash of ground cardamom and cloves as well because I like spiced French toast. It came out delicious! My husband and I both loved it.
Hi Nina - Oh, that's an interesting twist. I'm glad you enjoyed the French Toast!
Savita @ ChefDeHome
Andrea, I came to see what's cooking!! when my eyes caught your Mom's Orange Toast! Mom's cooking has such a magic, can never be replicated! You captured it well in this recipe! Happy to stop by! pinning!
Savita, thanks so much! I think you're right about the magic of a mother's cooking, especially through the eyes of her children.
Cheryl "Cheffie Cooks" Wiser
Love, Love, Love this Andrea. In my day (having 4 brothers') I definitely had first choice (Daddy's little girl) the boys were use to it. HA! They still are. I love anything Citrus as you know. I have another site that is cooking using Citrus. My fav is the orange! Love the recipe and story my friend! Keep having fun and BELIEVE. Your Florida Bud. Cheryl
Thanks so much, Cheryl. I like the idea of the girl always getting the first choice!
Annie @ ciaochowbambina
Oh boy...they all look sooo good! I probably would have picked the 5th from the left. 😉 I love this story, Andrea! So funny - do they even make electric skillets anymore? My mom used to use one all the time, too! And as far as saving that best bite for last - I had a similar process with my rigatoni...saved the most saucy, cheesy center piece for last! Nice post!!
Thanks, Annie! I think kids know how to eat, saving the best for last. By the way, I received a 12-inch electric skillet at my bridal shower in 1993. My cousin was jotting down our comments to read back later, out of context. The best line was "Oh, it's 12 inches!" 🙂
Annie @ ciaochowbambina
Hahah! We must have received the same gift because I remember a similar sentiment being shared back at my shower!! 🙂