Sturdy ciabatta bread makes for great French toast; you'll use the remaining bread for lunch.
Cooking Light AUGUST 2010
1. Place orange juice and marmalade in a small saucepan over medium heat; bring to a simmer. Remove from heat; keep warm.
2. 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.
3. 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.
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