Thick, golden slices of Orange French Toast soaked in a citrusy egg custard, topped with fluffy orange vanilla cream cheese and drizzled with a warm marmalade sauce. That first bite hits you with bright orange zest and that cozy, buttery richness you want from really good French toast. I started making this one winter morning when I had leftover Challah on the counter and two big navel oranges just begging to be used, and it's been a weekend staple ever since. The whole thing comes together in 30 minutes, which means you can pull this off on a regular Saturday without any stress at all.
If you love big, indulgent breakfast recipes, you might also enjoy my Easy Cinnamon Sugar Soft Pretzels Recipe from Scratch, my Easy Turkish Simit Recipe, or a lighter option like my Easy Spinach Mushroom Egg Scramble for those days when you want something savory.
Why You'll Love This Orange French Toast
This recipe checks so many boxes for a weekend brunch. The cream cheese filling adds a richness that plain maple syrup just can't compete with, and the orange marmalade sauce gives it this glossy, citrusy finish that makes each plate look like something from a fancy brunch spot. It's simple enough for a casual morning but pretty enough to serve to guests. The optional walnuts and craisins on top add a little crunch and color that make the whole plate feel really complete.
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Orange French Toast Ingredients
See Recipe Card Below This Post For Ingredient Quantities
For the French Toast:
- Bread: Thick 1-inch slices of French bread, Challah, Brioche, or Texas Toast. The sturdy, pillowy texture soaks up the custard without falling apart.
- Eggs: Eight eggs create the rich, custardy coating that gives French toast its soft interior.
- Half and half: Adds creaminess to the egg mixture. It gives the custard body without making it too heavy.
- Granulated sugar: Just a tablespoon adds a gentle sweetness to the batter.
- Vanilla: A teaspoon of vanilla extract deepens the flavor and pairs beautifully with the orange.
- Orange zest: Half a teaspoon goes into the batter for that bright citrus fragrance. You'll need 2 large navel oranges for the whole recipe.
- Chopped walnuts: Optional garnish that adds a nice crunch on top.
- Craisins: Also optional, but they add a chewy, tart contrast that works really well with the orange flavors.
For the Orange Vanilla Cream Cheese and Orange Sauce:
- Cream cheese: Eight ounces of softened cream cheese is the base of the topping. Softened means it'll whip up smooth and fluffy instead of lumpy.
- Powdered sugar: A third cup sweetens the cream cheese without making it grainy.
- Orange zest: Three-quarters of a teaspoon goes into the cream cheese for concentrated citrus flavor.
- Vanilla: Half a teaspoon rounds out the cream cheese filling.
- Orange marmalade: One cup of marmalade is the base of the sauce. It's sweet, slightly bitter, and full of orange flavor.
- Freshly squeezed orange juice: A quarter cup thins the marmalade into a pourable, silky sauce.
How to Make Orange French Toast
Here's a simple overview before you dive in. You'll make the cream cheese, mix up the sauce, whisk the custard, cook the Orange French Toast , and assemble.
- Make the Orange Vanilla Cream Cheese: Using an electric mixer or stand mixer, beat the softened cream cheese, powdered sugar, ¾ teaspoon orange zest, and ½ teaspoon vanilla together until smooth and fluffy. Transfer to a small bowl, cover with plastic wrap, and refrigerate or set aside while you work on the toast.
- Prepare the Orange Sauce: In a small bowl, whisk together 1 cup orange marmalade and ¼ cup freshly squeezed orange juice until combined and pourable. Set aside at room temperature.
- Mix the Custard: Preheat your electric griddle to 350°F or heat a large skillet over medium-high heat. In a large bowl, whisk together the 8 eggs, 1 cup half and half, 1 tablespoon granulated sugar, 1 teaspoon vanilla, and ½ teaspoon orange zest until the mixture is smooth and well combined.
- Dip the Bread: Grease your griddle or skillet with cooking spray or butter. Working one slice at a time, dip each piece of bread into the egg mixture and let both sides soak completely. Give it a full 30 seconds per side so the custard really gets into the bread.
- Grill the French Toast: Place the coated slices onto the hot griddle or skillet. Cook for 2 to 3 minutes per side until both sides are deep golden brown. The edges should look set and the bread should feel firm with a little give. Remove from the heat and place finished slices on a large cookie sheet. Keep the French toast warm in a 200°F oven while you cook the remaining slices.
- Serve and Assemble: Spread a generous layer of the orange vanilla cream cheese over each warm slice. Drizzle with orange sauce. Garnish with chopped walnuts and craisins if using. Serve immediately and enjoy while warm.
Substitutions and Swaps
Bread: Challah and Brioche give the richest result, but regular thick-sliced sandwich bread or sourdough work great too. The key is going thick so the slices hold up when dipped.
Half and half: Whole milk works as a substitute. You can also use heavy cream for an even richer custard, though it will be a bit denser.
Orange marmalade: If you don't have marmalade, try apricot jam with a squeeze of fresh orange juice stirred in. The texture and sweetness are similar.
Cream cheese: Mascarpone is a beautiful swap here. It's a little richer and slightly less tangy but pairs wonderfully with citrus.
Walnuts: Pecans work just as well. Or skip the nuts entirely if you're cooking for someone with a nut allergy.
Craisins: Dried cherries or golden raisins are great alternatives with a similar chewy sweetness.
EQUIPMENT FOR Orange French Toast
Electric mixer or stand mixer (for the cream cheese)
Small bowls for mixing
Large bowl for the egg custard mixture
Griddle or large skillet
Cooking spray or butter
Cookie sheet (for keeping finished slices warm)
Oven - optional, for keeping Orange French Toast at 200°F
Storage Tips
Leftover Orange French Toast stores well in the fridge. Let slices cool completely, then stack them with parchment paper between each one and seal in an airtight container. They'll keep for up to 3 days.
Reheat in a skillet over medium-low heat for a couple of minutes per side, or in a toaster oven at 350°F for about 5 minutes. The microwave works in a pinch but won't give you the same texture.
The cream cheese can be stored separately in a covered container in the fridge for up to 5 days. The orange sauce keeps in a sealed jar in the fridge for up to a week. Just warm the sauce slightly before using.
Freezing: You can freeze plain Orange French Toast slices without the toppings. Freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Reheat from frozen in a toaster oven or skillet.
Expert Tips
Use day-old bread. Slightly stale bread soaks up the custard more evenly and holds its shape better on the griddle. Fresh bread can get too soft and fall apart.
Don't rush the dip. Give each slice a few full seconds on each side in the custard. The bread should feel saturated but not soggy.
Soften the cream cheese all the way. If the cream cheese is too cold, you'll end up with lumps no matter how long you beat it. Leave it on the counter for at least 30 minutes before starting.
Keep your heat steady. Medium to medium-high heat is the sweet spot. Too hot and the outside burns before the inside cooks through. Too low and the Orange French Toast turns pale and steamy instead of golden and crisp.
Zest before juicing. It's much easier to zest a whole orange than a squeezed one. Always zest first, then cut and juice.
Make the cream cheese ahead. The orange vanilla cream cheese can be made the night before and refrigerated. It actually tastes even better the next morning after the flavors have had time to blend.
FAQ
Can you use orange juice in French toast?
Yes, you can add a small splash of fresh orange juice to the egg custard mixture for extra citrus flavor. In this recipe, the orange zest in the batter does most of the heavy lifting, but a tablespoon or two of juice adds brightness without making the custard too thin. Save the rest for the marmalade sauce.
What is the most common mistake in making Orange French Toast?
The most common mistake is either not soaking the bread long enough or using bread that's too thin. Thin bread falls apart in the custard, and if you rush the soak, the center stays dry and eggy. Go thick and give it time. Let the bread sit in the custard a full 30 seconds per side for the best result.
Is there a difference between eggy bread and Orange French Toast?
They're essentially the same dish with different names depending on where you're from. Eggy bread tends to be a simpler, more savory version, while Orange French toast is usually sweeter with added vanilla and sugar in the custard. This easy Orange French Toast for brunch leans firmly into the sweet direction with the cream cheese topping and marmalade sauce.
How do you make Orange French Toast?
For a simple version, mix softened butter with orange zest and a little powdered sugar, spread it on toast, and broil until golden. But for a homemade orange French toast like this one, you're soaking thick bread in an orange-scented egg custard and topping it with orange vanilla cream cheese and a fresh marmalade drizzle. That's the real thing right there.
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Pairing
These are my favorite dishes to serve with Orange French Toast:
Orange French Toast
Ingredients
French Toast:
- 8 slices French bread Or use Challah Brioche or Texas Toast for a richer taste
- 8 large eggs Use free-range or organic for better flavor
- 1 cup half and half Substitute with whole milk for a lighter version
- 1 tablespoon granulated sugar Sweeten to taste
- 1 teaspoon vanilla extract For depth of flavor
- ½ teaspoon orange zest Zest 2 large navel oranges for fresh flavor
- ⅓ cup chopped walnuts Optional for crunch
- ⅓ cup dried cranberries Optional for a tart touch
Orange Vanilla Cream Cheese and Orange Sauce:
- 8 ounces cream cheese Softened for easy mixing
- ⅓ cup powdered sugar For a smooth sweet spread
- ¾ teaspoon orange zest Adds brightness to the cream cheese
- ½ teaspoon vanilla extract For sweetness and flavor balance
- 1 cup orange marmalade For a citrusy jammy sauce
- ¼ cup freshly squeezed orange juice Fresh is best for a vibrant flavor
Directions
- Beat the softened cream cheese, powdered sugar, orange zest, and vanilla together until smooth.
- Transfer to a small bowl, cover with plastic wrap, and refrigerate until needed.
- In a separate bowl, whisk together the orange marmalade and orange juice until smooth.
- Preheat your electric griddle to 350°F (or heat a large skillet over medium-high heat).
- In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and orange zest.
- Grease the griddle or skillet with cooking spray or butter.
- Dip each slice of bread into the egg mixture, ensuring both sides are fully coated.
- Place the soaked bread onto the preheated griddle or skillet and cook each side for 2-3 minutes, or until golden brown.
- Remove the cooked French toast and place on a baking sheet to keep warm in a 200°F oven while you cook the rest.
- Spread cream cheese mixture over each slice of French toast and top with orange sauce.
- Top with chopped walnuts and dried cranberries, if desired.
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