After a recent trip to San Francisco to visit my best friend and her new baby I was reintroduced to french toast. Now, I'm not much of a sweet breakfast person, I much prefer a savory breakfast over waffles or the like, but french toast made with actual french bread is another story. It seems funny saying that since it only seems obvious that 'french' toast would be made with 'french' bread. Most of the 'french' toast I've encountered has been nothing more than soggy sandwich bread swimming in syrup. It's funny how some things get so lost over time. I can assure you of one thing, this is not like any your typical french toast. The eggs whites add a beautiful texture to the outer crust of the toast and the orange flavoring takes it to another level entirely. You can add a bit of syrup, if you like, but it is far from necessary. Enjoy!

Orange Souffle French Toast Recipe

Serves 4

4 eggs
2/3 cup orange juice
1 1/2 tablespoons orange liqueur
1 orange, zested
2 egg whites
8 1-inch slices of french bread
fresh berries, to garnish
powdered sugar, to garnish

  1. Mix eggs, orange juice, orange liqueur and orange zest in shallow baking dish. Whip egg whites into stiff peaks and gently fold into egg and orange mixture. Add bread and soak for up to 24 hours, the longer the better.
  2. Move bread to greased baking sheet and bake at 350°F until firm to the touch, about 20 minutes.
  3. Serve with berries, syrup and/or powdered sugar.

29 Responses to “Orange Souffle French Toast Recipe”

  1. JudeNo Gravatar Says:

    Looks awesome with that crusty crust. Great idea to finish off in the oven for that cleaner look.

  2. katieNo Gravatar Says:

    That looks so decadent! I can’t believe you soak the bread for 24 hours, it must taste incredible.

  3. Nate FunkNo Gravatar Says:

    Where was this recipe yesterday when I was looking for something fun and delicious to make for my Sunday morning breakfast? I guess I will have to wait until next weekend…

  4. MiguelNo Gravatar Says:

    Ahhh, the famous french toast from the Bratwurst! Mmmm, tasty goodness. I am a huge french toast fan, but am usually reserved to the traditional, soggy, french toast. I am totally ready for something new and this looks to be it. And anything for breakfast that includes liquor gets extra bonus points! ;-)

  5. GaiaPapayaNo Gravatar Says:

    This sounds like the perfect Sunday morning breakfast….all it needs is a Mimosa on the side!

  6. seosurvivorNo Gravatar Says:

    It reminds me of this traditional dish we serve in Brazil on New Year’s Eve. It’s called “rabanada”, and it’s amazing!

  7. doggybloggyNo Gravatar Says:

    This french toast looks unbelieveable – wow I am awestruck.

  8. Jeff F.No Gravatar Says:

    That looks tasty!

  9. CandyNo Gravatar Says:

    Oh my! Look at that! Three perfect items just in the title and then you get to the pictures! Great recipe thank you for sharing. This will be my next sweet creation!

  10. Phil E. DrifterNo Gravatar Says:


  11. Gretchen WilliamsNo Gravatar Says:

    @Jude The egg whites really bring out a beautifully light crust.

    @Kate Decadent and rich. There really is little need for any syrup, its has so much flavor already.

    @Nate Funk Glad to hear you are still spending some time in the kitchen. What did you end up settling for?

    @Miguel and GaiaPapaya I knew the two of you would understand!

    @Seosurvivor How about a trade? French toast for rabanada?

  12. Fumi MatsubaraNo Gravatar Says:

    @Phil E. Drifter

    Actually there is no photoshopping at all. Not even a slight touch up on this one. Just nice warm San Diego sun shine defused with a light box.

  13. RecipeGirlNo Gravatar Says:

    Delicious! I’m so happy to have discovered your blog. I’m a San Diego food blogger too. Gorgeous pics you have here :)

  14. FumiNo Gravatar Says:

    @RecipeGirl – Thanks for visiting Lori! How did you find the blog? Where are you located in San Diego area? Carlsbad my self. Looking forward to checking out your blog.

  15. donation4yaNo Gravatar Says:

    Do you just leave it to soak on the counter or do you put it in the fridge?

  16. donation4yaNo Gravatar Says:

    Oh, and WHAT do you soak them in? Does the whole piece of bread need to be soaked, or just one side? hah I’m a little bit new at this, so I just want to make sure I have all the little details…

  17. GretchenNo Gravatar Says:

    You will soak both sides of the bread, if the mixture does not cover completely (this will in part depend on the size of your container). I generally have to flip the bread halfway through the soaking process. You will definitely want to keep the soaked bread and egg mixture in the fridge. Let us know how it goes :)

  18. SashaNo Gravatar Says:

    Those photos look amazing. Is that the same recipe you used in Breckenridge? Except my egg white fluffing was pretty much worthless, sorry about that good thing you have Fumi, at least I reintroduced you to french bread…the only way to get baby-j to eat his eggs, now he needs to try a real recipe!

  19. Gretchen WilliamsNo Gravatar Says:

    Yep, same recipe. No worries on whipping the eggs, hard enough to do by hand, even harder at 10,000 feet!

  20. ChrisNo Gravatar Says:

    The concept of french toast was reinvented to me at Thomas Keller’s restaurant called Ad Hoc in Yountville, California. He used bread that was left out for at least 6 hours to stale, yes you read that correctly, in order to create an unreal texture for his french toast. It was like perfectly baked or toasted bread — the outside was crunchy, but not too crunchy, and the inside was soft and wonderful tasting. He also made croutons (i believe dressed in oil and garlic) using this same method. It was unbelievable, and what you have created I believe is very similar. But I think he used either a brioche or some type of paladin bread for his french toast. I just wanted to point out the tip for you of leaving your bread out for a few hours to dry. This is a wonderful blog you have going!

  21. Nick NorrisNo Gravatar Says:

    WOW! That looks so good!!! I’m gonna try to make it.

  22. AnnieNo Gravatar Says:

    So, this looks awesome, but I don’t have any orange liqueur. Is it ok to substitute or leave it out?

  23. adminNo Gravatar Says:

    The toast taste much better with the orange liqueur :)

  24. J ThorntonNo Gravatar Says:

    I make french toast similarly, however, if you can your hands on a really good rosemary/sea salt boule or baguette and let it get a little stale (sounds wierd, but french toast comes from “pain perdu,” which actually translates to old bread in freanch) it is great with a little maple syrup or honey! This will cater to that savory breakfast flavor. I think the baker I get from puts a little garlic in it too, just get from a good small baker who knows good artisan bread…

  25. Keith JacksonNo Gravatar Says:

    I’ll be leaving all evidence of orange out of the recipe. I’m a purist and also dislike orange in cooking. Otherwise, I’m always up for a nice French Toast recipe!

  26. Terri EdelshonNo Gravatar Says:

    I tried this amazing french toast at a restaurant in Venice Beach called 26 Beach. They served their orange french toast (made with croissants instead of bread) with some sweetened marscapone. I make the marscapone at home (softened marscapone mixed with powdered sugar and orange zest). Your recipe sounds better. I’m making this today with my marscapone.

  27. AnnaNo Gravatar Says:

    This looks awesome! I was looking for a recipe for my sister’s bday brunch this weekend, and since I can whip this up the night before, it’s definitely getting added to the list, thanks!

  28. Gretchen WilliamsNo Gravatar Says:

    @Anna You’re going to love it! Let us know what else is on the menu. I have been wanting to have brunch at the house and now that snowboarding season has subsided I should be able to make it happen.

  29. sleeping tabletsNo Gravatar Says:

    i love orange cake and this looks delicious i do have to say.

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