1/2 cup milk

2 tablespoons sugar

2 eggs -- slightly beaten

1/2 teaspoon vanilla extract

1/4 teaspoon orange peel -- grated

1/4 teaspoon grownd cinnamon -- sifted if needed

1/8 teaspoon salt

6 slices white bread -- preferably day-old

canola oil -- for frying confectioners' sugar -- for garnish ground cinnamon -- for garnish orange peel -- in twisted spirals, -- for garnish OR orange slice wedges -- for garnish maple syrup -- warmed

1. Heat the milk in a saucepan; add the sugar, stirring to dissolve. Remove from heat; cool slightly.

2. (Before beating the eggs, discard any white solids.) Beat eggs slightly and mix in vanilla, grated orange peel (dried is fine), sifted ground cinnamon, and salt. Add to milk and sugar mixture and mix well.

3. Dip each slice of bread into the milk and egg mixture until well coated. Place bread slices in a single layer in a shallow dish; pour any remaining milk/egg mixture over the bread slices. Cover slices with wax paper or cover pan and place in refrigerator for 30 minutes.

4. Preheat small amount of canola oil in skillet until hot. Fry bread slices until golden brown. Meanwhile, warm maple syrup under hot water or in the microwave for 15 seconds.

5. Serve 2 slices per person immediately, sprinkling a small amount of confectioner's sugar and ground cinnamon (or sprinkling instead with cinnamon-sugar). Garnish with fresh orange peel, twisted into spirals (or with orange slice wedges). Pass warmed maple syrup.

Notes: This was inspired by several recipes and my own whimsy. It was so easy and was pronounced the "best egg bread I ever had" by my dear husband.

Edited for MasterCook by K. Hudson Lipin, 07/05/99