Citrus French Toast

Listen up. Believe me when I tell you this is the best french toast I have ever eaten. The bread is dipped in a citrus flavored batter and the result is deee-licious! In all my years of making french toast, I would have never thought to prepare it this way. Usually I dip the bread in egg, milk, vanilla, cinnamon and fresh ground nutmeg. That’s good, but you need to try this. This was my second time making it and it won’t be my last!

The recipe comes from the Southern Living Kids Cookbook and I didn’t need to change a thing! Each week last summer, the kids got to pick a recipe from my cookbooks and cook it with my help. (I thought I should start them young with some mad kitchen skills!) My son chose a breakfast meal twice and this was one of them. It’s very easy and filled with flavor that even the kids enjoy.

Citrus French Toast
1 cup Complete Pancake Mix (I use Aunt Jemima)
1 cup water
2 teaspoons grated orange rind (one large orange will do)
2 teaspoons grated lemon rind (one lemon will do)
2 tablespoons powdered (confectioner’s) sugar
1/4 cup butter or margarine
8 slices white sandwich bread

Whisk the pancake mix, water, grated orange rind, grated lemon rind and powdered sugar together in a medium bowl.

Over medium heat, melt 1 tablespoon butter in a big skillet or griddle to coat it. Dip 2 slices of bread in batter, coating well. Cook a couple minutes on each side or until golden brown. Remove from pan and keep warm. Melt another 2 tablespoons butters and dip another 2 slices in batter and cook. Repeat with the rest of the bread.To keep the finished french toast warm while you cook, you can put them in preheated 300 degree oven. (I like to use a cooling rack on a baking sheet so the air circulates.)

Serve with warm syrup or powdered sugar.
Makes 4 servings.

I posted this early enough so you can get what you need and whip it up for a delicious weekend breakfast!

{Note: To grate the orange and lemon rind, I love using my MicroplaneĀ® Zester/Grater. It’s perfect for zesting citrus, but I also use it for fresh ground nutmeg and minced garlic. Make sure to only grate the colored part of the fruit and not the white part underneath. Keep turning the fruit as you grate and get all the color off.}

By the way, did you notice that there wasn’t even any bacon on that plate? Two reasons. Number One, I used all the bacon I had left for my sugar beans yesterday…and Number Two, this french toast is so yummy you won’t even miss the bacon! Well, just a little…