Sturdy ciabatta bread makes for great French toast; you'll use the remaining bread for lunch.
1/3 cup fresh orange juice
1/2 cup orange marmalade
1/2 cup 2% reduced-fat milk
1/2 teaspoon ground cinnamon
2 large eggs
8 (1-ounce) slices ciabatta bread
2 tablespoons butter
How to Make It
Place orange juice and marmalade in a small saucepan over medium heat; bring to a simmer. Remove from heat; keep warm.
Combine milk, cinnamon, and eggs in a shallow dish; stir with a whisk. Dip bread slices in egg mixture; let slices stand in egg mixture 20 seconds on each side.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place 4 bread slices in pan; cook 2 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining 1 tablespoon butter and bread slices. Drizzle with marmalade syrup.
The crispy bread with a hint of cinnamon was perfect with the orange 'syrup'. My only complaint is that the syrup is a bit runny so next time I'll either add less OJ or reduce it down a bit on the stove. The syrup was also perfect with our blueberry whole wheat pancakes Yum!
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