good ALMOND AND ORANGE


PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 6


2 tbsp olive oil 1 orange 5 large eggs 1¼ cups milk 2 tsp vanilla extract 1 tsp almond extract


1 loaf challah ½ cup maple syrup ¾ cup sliced almonds 2 tbsp raw turbinado sugar


STEP 1 Brush a large rimmed baking sheet with the oil and place in the oven. Preheat oven to 450°F. STEP 2 Into a shallow baking dish, grate half of the zest from the orange. Add the eggs, milk, vanilla extract, and almond extract. Whisk until well combined. Cut 8 thick slices from center of challah loaf, discarding the ends. STEP 3 Carefully remove hot baking sheet from oven. Working quickly, dip each slice of bread into egg mixture, pressing down gently to saturate, then lift to let excess egg drip back into dish. Place slices on baking sheet and place in oven. Bake 5 min. Turn slices over and brush with the syrup. Sprinkle tops with the almonds and sugar. Bake 7 min., until bottoms are golden and tops are well browned. Grate remaining orange zest over toasts.


Per serving: 560 calories, 21g fat, 5g saturated fat, 245mg cholesterol, 370mg sodium, 74g carbohydrate, 4g fiber, 27g sugar, 20g protein


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SHEET-PAN FRENCH TOAST This classic cooks in the oven, making it perfect for serving the whole family at once.


morning lazy-morning breakfasts


Got a fridge full of bread, milk, and eggs? Try our irresistible recipes for comforting a.m. favorites.


Almond extract


Don’t overdo it—just a dash is all you


need to add a hint of almond to sweet breakfast dishes.


Kids will love whisking the batter for this morning treat


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