1 hr 10 min
1 1/2 cups whole milk
1 peel of whole orange, peeled leaving white pith on orange
3 cinnamon sticks
1 teaspoon vanilla extract
9 slices Texas toast bread, crusts removed
5 large Land O Lakes® Eggs
2 tablespoons firmly packed brown sugar
4 tablespoons Land O Lakes® Butter
1/3 cup powdered sugar
Pure maple syrup
Heat oven to 375°F. Line 13x9-inch glass baking dish with parchment paper. Set aside.
Combine milk, cream, orange rind, and cinnamon sticks in small saucepan. Cook over medium heat, 5 minutes or until milk just begins to bubble around edges but not boil. Remove from heat; stir in vanilla. Let cool 20 minutes.
Meanwhile, lay bread slices flat into baking dish, squishing together and cutting if needed to fit all 9 pieces. Set aside.
Whisk eggs and brown sugar together in bowl until well mixed.
Remove orange peel and cinnamon sticks from milk mixture. Slowly pour cooled milk mixture into egg mixture, whisking continuously. Strain milk/egg mixture through sieve back into saucepan. Pour two-thirds of strained mixture over bread, so bread is completely covered. Reserve remaining milk/egg mixture.
Bake 18-22 minutes or until custard sets and is cooked through and lightly golden brown. Let cool. Cut into 8 pieces.
Melt 2 tablespoons butter in large skillet over medium-high heat until sizzling. Dip 4 bread squares in remaining egg mixture; place onto plate. Sprinkle each slice with about 1/2 teaspoon powdered sugar. Place bread, sugar-side down into skillet. Sprinkle top of bread squares with about 1/2 teaspoon powdered sugar each. Cook 1-2 minutes to caramelize sugar and cook custard. Turn french toast and cook until deep golden brown and caramelized. Remove from pan; repeat with remaining 2 tablespoons butter and remaining bread squares.
Serve with maple syrup and butter with canola oil.
To save time the morning of brunch, make the French toast through step 6. Store, along with reserved milk/egg mixture, in refrigerator until the next morning. Cut and fry French toast as directed.