Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sturdy ciabatta bread makes for great French toast; you'll use the remaining bread for lunch.

Recipe by Cooking Light August 2010

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 2 bread slices and about 3 tablespoons syrup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place orange juice and marmalade in a small saucepan over medium heat; bring to a simmer. Remove from heat; keep warm.

    Advertisement
  • 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.

Nutrition Facts

360 calories; fat 11.3g; saturated fat 5g; mono fat 4.5g; poly fat 0.8g; protein 9.4g; carbohydrates 56.9g; fiber 1.2g; cholesterol 123mg; iron 2.4mg; sodium 479mg; calcium 58mg.
Advertisement