French Toast à L’Orange — ready in under 30 minutes — has a delicious pecan crusted outside and a creamy orange filling on the inside. Unlike some oven baked French toast recipes, this one does not require overnight soaking. You can rest assured this is no ordinary French toast.
Instead, the extra-thick servings with the zesty orange filling make this oven French toast perfect for an indulgent weekend breakfast. French Toast à L’Orange, or Orange French Toast, is best served hot out of the oven dusted with powdered sugar or drizzled with maple syrup.
French Toast à L’Orange
Life can get really busy — I bet you can relate! — and there are times when our pantry doesn’t get restocked for a few days. When this happens, it takes a little creativity to put together a meal out of whatever random ingredients are available and without making a mad dash to the store! That’s how today’s delicious French toast first came about.
Part of the fun in cooking for me, as my husband would say, is seeing what I can “concoct” from what we have on hand. Sometimes my new concoction ends up as a new favorite recipe and then I get excited to share it with you!
John gave this orange French toast five stars, so I decided this deserved a sophisticated name, hence French Toast à L’Orange!
French Toast FAQs
Why is my French toast soggy?
Adding too much dairy and sugar dilutes the egg and will keep it from cooking properly. Also, use a bread that is too soft and the toast will end up soggy.
What kind of bread is best for French toast?
A dense, even stale, bread is best for French toast. You can use sourdough, Italian bread (like a brioche) or a French loaf, but I used Sara Lee Artesano Bread for this recipe. It’s thick-sliced and dense and slightly sweet which adds nice flavor to the overall recipe.
What can you put on French toast besides syrup?
- Powdered sugar
- Fresh fruit, like cooked apples or peaches
- Berry compote
- Pecans or walnuts
- Even a drizzle of honey!
How do you keep French toast from sticking?
Cook French toast on a non-stick griddle (or large skillet) or a well-seasoned cast iron pan that’s been pre-heated on medium. Add a light coating of cooking spray or a little butter, if you like. For baked French toast recipes, use a non-stick baking sheet and follow recipe directions.
To make this recipe you may need…
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My new favorite cookie sheet is the OXO Good Grips Non-Stick Half Sheet (with a bonus cooling rack). One thing I like about this baking sheet is the textured surface that allows the air to flow for more even baking. It also is made with heavy-gauge aluminized steel which promotes even heat distribution.
TIP: The cooling rack can be used as an insert in the pan to cook bacon in the oven so that the fat drips into the pan.
More breakfast toast recipes!
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- The Best French Toast Ever
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French Toast à L’Orange Recipe
French Toast à L’Orange starts by building sandwiches with a cream cheese and orange marmalade filling. After assembling the sandwiches, dip them in the egg mixture, place on a lightly greased baking sheet, and sprinkle with chopped pecans. Bake in a 350-degree oven for 20 minutes and you’ve got deliciously crispy French Toast with a creamy center.
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This recipe was originally posted on August 15, 2016 and was updated on June 19, 2019.
- 3 oz. light cream cheese, softened
- 3 Tablespoons orange marmalade
- 8 slices Italian bread
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 2 Tablespoons chopped pecans
- Preheat oven to 350 degrees. Lightly spray baking sheet with cooking spray.
- Spread equal amounts of softened cream cheese on top of 4 bread slices. Next, spread equal amounts of the orange marmalade over the cream cheese and top with remaining bread to make 4 sandwiches.
- Whisk together eggs, milk, vanilla, and nutmeg.
- Dip toast sandwiches into egg mixture coating on both sides and place on baking sheet.
- Sprinkle pecans evenly over top.
- Bake 20 minutes. Serve immediately with maple syrup.
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Amount Per Serving: Calories: 285 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 153mg Sodium: 374mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 11g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!