Upside Down Orange French Toast
Transform your breakfast routine with this elegant and indulgent Upside Down Orange French Toast. Featuring thick slices of day-old brioche or challah bread drenched in a creamy cinnamon-spiced custard, this baked French toast delight is topped with delicate layers of caramelized orange slices and a rich citrus-infused caramel sauce. The dish is baked until golden and flipped to reveal its vibrant, glossy orange topping—a true showstopper for any brunch table. Easy to prepare yet stunning in presentation, this citrus-inspired recipe combines the sweetness of brown sugar with the zesty brightness of fresh oranges and orange zest. Serve warm with a dusting of powdered sugar and a sprig of mint for a fresh and flavorful finish. Perfect for holiday mornings or weekend gatherings, this make-ahead-friendly dish is a crowd-pleasing twist on the classic French toast casserole! Keywords: Upside Down Orange French Toast, baked French toast, caramelized orange breakfast, citrus brunch recipes.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 0.33 cup Orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 2 oranges Fresh orange slices (thinly sliced, peel removed)
- 6 slices Day-old brioche or challah bread (thickly sliced)
- 4 Eggs
- 1 cup Whole milk
- 0.25 cup Heavy cream
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- Powdered sugar (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and bubbly to form a caramel. Remove from heat and stir in orange juice, orange zest, and vanilla extract.
Pour the caramel mixture evenly into the prepared baking dish. Arrange the orange slices in a single layer over the caramel.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cinnamon, and salt until fully combined.
Dip each slice of bread into the egg mixture, ensuring both sides are coated but not overly soaked. Lay the coated bread slices over the orange slices in the baking dish, slightly overlapping if necessary.
Pour any remaining egg mixture evenly over the bread slices.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the custard is set.
Remove the dish from the oven and let it rest for about 5 minutes. Run a knife along the edges to loosen the sides.
Carefully place a large serving platter or baking sheet over the top of the baking dish. Quickly and confidently invert the dish to release the orange-topped French toast onto the platter.
Serve warm, optionally garnished with powdered sugar or fresh mint leaves.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 421.7 g | 153% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 236.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 905 mg | 70% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
