Baked Orange French Toast

by Betty Bridgens
(Betty & Tony's B&B, Orillia, Ontario, Canada)

Serves two or three in a 11" tapas dish.

2 eggs
cup orange juice
pinch of salt
1 tsp of cinnamon
½ tsp nutmeg
½ tsp baking powder
1 tbsp sugar
½ tsp Real Lemon
1/4 teaspoon of Almond Essence (or Almond Liqueur)

20 frozen cranberries
2 croissants
Sliced Almonds for topping
Melted butter for topping

Maple Orange sauce:
2 tablespoons of Maple syrup (Maple can be replaced with Cream of Almond)
1 tablespoon of Marmalade
½ tbsp real lemon
(Heat in the microwave for 1 minute)

Butter the bowl. Arrange cubes of Croissants and Cranberries in bowls. Beat together all other ingredients. Pour over croissant mix. Sprinkle almonds on top. Brush top with melted butter. Cover and leave oernight in fridge or freeze for future use. Bake at 350 for 30 minutes. Pour maple orange sauce over the toast and sprinkle with icing sugar and cinomen and serve. Serve with 2 rashers of bacon.