Featured Blog: 4 Little Fergusons

admin Fri, Apr 18 2014

Look Who's Cooking With Rhodes

Tonya FergusonYou meet the nicest people in the blogosphere! We really enjoy getting to know all kinds of fun people as we go blog hopping. Once a month we like to feature someone new who loves cooking with Rhodes, and this month we'd like to introduce you to Tonya from 4 Little Fergusons. If you really want to know what her blog is about, just read the subtitle: "Faith, Family, Food, Photos, and Fun." Tonya is a stay-at-home mom to - you guessed it - 4 little ones. With all that experience she's got a section of her blog called Big Picture Parenting dedicated to helping other parents 'get the big picture'. Check that out - she's got some great advice. Tonya describes herself as a "foodie through and through" and is addicted to trying and sharing new recipes. We're going to share with you today some of those recipes she's tried using Rhodes dough. Be sure you pay her a visit to check out all her other recipes, with some fun family adventures tucked in. 

4 Little Fergusons Blog Header

We asked Tonya a few questions so we could get to know her better!~

What inspired you to start blogging?

I had been a stay at home mom for around 8 years, and I knew THAT was a big ministry in itself, raising my kids for Christ, but I wanted more.  I prayed for a year for a ministry from home, thinking the Lord would say start a Bible Study for young mommy's or something.  Nope. He said, loud and clear: "Start a blog." A WHAT?!  You have to know, I had not heard of a blog at this point, it wasn't nearly as "in" as it is now.  I told him I was going to need a NEON sign with flashing lights, please and thankyouverymuch, to make sure I heard him right.  

Yup, I did.  Loudly, sweetly, in only ways He can, He said it again, "Blog!" :)  So here we are, I am a mid-west mom of 4, so our blog is a peek into life at the Ferguson Farm.  I am addicted to taking photos, trying and sharing new recipes, "talking shop" with other Momma's, trying natural remedies, limiting tv time to promote reading, "Slow Obedience is NO obedience," and making all those little moments count.  I blog about our life; the good, the bad and the ugly. That site houses some of my greatest triumphs and deepest hurts.  

Do you have a favorite kitchen gadget?

Yes, my Food Chopper.  No more crying over onions for me.  :)

What is your favorite ingredient to cook with?

Ooo, freshly shredded mozzarella cheese, no question.

Why do you like Rhodes products?

I love to cook hearty, full fat, comfort food dishes for my growing family!  I don't always have the foresight at 8 in the morning, that I will want homemade rolls with our from-scratch, Beef Stroganoff dinner.  But Rhodes Rolls always comes to the rescue, and I ADORE that they offer a healthy whole wheat version!  

What is your favorite thing to make with Rhodes?

Oh, do I have to pick just one? I will narrow it to our top 2: Easy Bierocks & Mozzarella Stuffed Garlic Rolls

So, without further ado, here are Tonya's 2 favorite recipes using Rhodes, plus one more 'cause we think it just looks really yummy! Be sure to click over to her blog to see the full recipes and step-by-step pics.

Easy Bierocks

Ferguson Easy Bierocks


Mozzarella Stuffed Garlic Rolls

Ferguson Mozzarella Stuffed Garlic Rolls


Crack Crescents

Ferguson Crack Crescents

Don't they all look irresistible? So head on over, check out these recipes, and leave Tonya some happy comments. :) Oh, and be sure to tell her Rhodes sent you!

Rose Dinner Rolls

Nellie From ButterWithaSideofBread Wed, Apr 16 2014

12 Rhodes Dinner Rolls, thawed to room temperature
assorted freeze-dried fruits
1/4 cup melted butter
2-3 Tbsp. softened butter
To make the flavored sugars, place about 1 cup of freeze-dried fruit into a blender and pulse until ground into a fine powder.  Add sugar to taste and mix by hand.  Set aside while preparing the rolls.  
Divide each roll into two equal parts.  Roll each part into a small, thin circle.
Using a knife, spread softened butter over each of the circles. 
Take 4 of the circles and lay them out horizontally, overlapping each one over half of the top of the previous circle.

Roll the circles up... 

Cut in half with a serrated knife.  This will create 2 roses. 
  Gently separate the petals and fold down until you have a perfect rose shape.  
Place each rose into a muffin tin and brush melted butter on each top.  Sprinkle fruit-flavored sugar on the top.  Let the rolls rise for about 45-60 minutes and then bake at 350 for 15-20 minutes.

Cherry Danish With Cream Cheese Glaze


When Rhodes Bread Company invited me to write a guest post for them, I knew I wanted to try something different using their dough.  A fruit danish was the first thing that came to mind.  Sweet rolls and pastries are always a pleasing addition to the breakfast or brunch menu.  They pair equally well with a steamy cup of coffee, hot tea, or a glass of cold milk, if you are so inclined.  I really love making and serving them. 


I was looking for a way to simplify breakfast preparation, so, I made these cherry danish using Rhodes frozen dinner roll dough.  The dough was perfectly portioned to divide, roll and twist making a delicious edible basket to hold the cherry pie filling. After rising, they look so incredible and they taste even better.  To finish, drizzle the top with a decadent cream cheese glaze, and they're guaranteed to disappear in a snap. 



12 Rhodes dinner rolls, thawed but still cold

1 Tbsp granulated sugar

1 Tbsp butter, melted

1 cup cherry pie filling

1 large egg, beaten


1/4 cup whipped cream cheese, softened

1 Tbsp butter, softened

1/2 cup powdered sugar

2 Tbsp milk, more as needed to thin

1/4 tsp pure almond extract 



Thaw the dinner rolls. 

After thawing, on a non-stick surface, roll each dinner roll into a 10-12 inch rope.  Cut in half.  Lay the dough pieces side by side and then twist the two pieces pinching the ends together.  Form into a circle tucking the pinched ends under.


Line a standard baking sheet with parchment and place the dough rounds onto the pan.  Brush each with melted butter and sprinkle with granulated sugar.  Cover with plastic wrap and let rise in a draft free place until doubled.

Using a tsp make a deep indention in the center of each dough twist.  Fill with 1 tsp of cherry pie filling.  Brush the edges of the dough with the beaten egg wash.  Bake for 17-20 minutes until the edges are golden. 


To make the glaze:

Use a hand mixer to whip together the whipped cream cheese, butter, powdered sugar, almond extract and milk.  Use additional milk as needed to thin.  Cool the cherry danish on the pan for 5 minutes then drizzle with the cream cheese glaze.  Serve warm with additional glaze on the side, if desired.  Yield: 12

Rhodes on Pinterest {The Great Bunny Debate}

admin Fri, Apr 11 2014

We're back to feature some awesome recipes we have found on Pinterest! With Easter coming up, we thought we'd share with you a few fun ideas for the holiday that you can make with Rhodes dough. All these ideas came from our 'Make it With Rhodes' board on pinterest. If you haven't checked it out yet, you really should!

We can't have Easter without bunnies! Of course, here at Rhodes, we have our own cute little bunny recipes you might like to try. Take a gander:

Rhodes Bunny Buns Rhodes Cinna-Bunnies Rhodes Veggie Rabbit Dip Bowl

But our goal here today is to introduce you to some new ideas! Of course, if you make any of these recipes with Rhodes dough, we'd love you to upload an image to our Facebook page. It's alright to show off just a little. ;)

Bunny Idea Bunny Ideas Bunny Ideas

1. Easter Bunnies from Sweet Sensation

2. Bunny Bread by Donna Currie at Serious Eats

3. Cinnamon Bunny Bread on What 2 Cook

And now we'd like to address the great bunny debate. Actually we're calling it

"The Mystery of the Bunny Buns"

{deep echo-y announcer voice}

Da da daaaa!

Our crack team of invesigators has been tirelessly searching the web for answers and we're ready to reveal some pretty shocking news. Brace yourselves!

Most of you have probably seen this image floating around cyberspace.

Bunny Cookies

Or maybe even this one. Ha!

Bunny Bun Fail

So who really made those cute little bunny buns? Well we're about to make the person who concocted those devil bunnies feel a lot better! It turns out that people make little photo mash-ups that don't even belong together and then they actually send them out there to the world wide web without telling you the whole truth. Shocking, we know! They're totally setting you up for failure! We're not trying to point fingers or anything, but inquiring minds want to know! And we're going to expose those innocent looking bunnies for who they really are!

As far as we can tell, the cute finished product bunny pic comes from Justine who shared her photo on Flickr. (Everbody say awwww...)

Bunny Cookies

As it turns out, these little bunny buns are actually ... wait for it ... COOKIES! That's right folks - cookies. They're made in Singapore or thereabouts. No wonder no one could get them to turn out right. Oh and the second picture with the scissors? Not remotely related to the first one! That photo is actually from a recipe called Chinese New Year Pineapple Tarts by Chef Nicky. This recipe is closer to bread dough, but were you expecting them to turn out looking like the cookies? Nope. In fact, here's his finished product photo:

Bunny Tart

Not even close, right? {gasp}

So the truth is out people. Fret no longer at your failed attempts to create those cute bunny cookies out of bread dough. In fact, we need to start a new movement. No more shall we pin pictures that doom us to fail! We need the cold hard truth! And here it is:

Not Equal Bunnies

Go ahead and pin in right now. It will make you feel better. We'll wait... 

Yep, the secret is out! You heard it here first folks. Now get out there and make some reality happen!

Posted in Social Media | 2 Comments

Classic French Toast

Janelle From comfyinthekitchen Wed, Apr 09 2014

IMG_3434 My family loves classic French toast.

When the delicious aroma of vanilla fills the air, my kiddos bolt into the kitchen to pull up their chairs close to the griddle. Their little mouths water as they anxiously watch me flip this batter- soaked bread. We have a system. They've gotta have "real" butter, the syrup must be warmed, and I've spoiled them with a sprinkle of powdered sugar.

Because we love this breakfast so much....we are also just a little picky about the bread we use. We can't just use regular bread out of a bag- oh no, it has to be thick. Our favorite bread to use is Rhodes. I typically let the frozen dough rise and bake the night before, then I slice it in the morning for French toast.

I hope your family enjoys this as much as mine does!

In a casserole dish, combine eggs, milk, and vanilla.

Whisk this mixture together well. Dip both sides quickly.

Place soaked bread on a buttered griddle on medium-high heat. Sprinkle with cinnamon.

Let toast for approximately 3 minutes per side until nice and golden browned. IMG_3434 Serve with butter, warmed syrup and a sprinkle of powdered sugar!

This is a "Comfy" recipe, meaning a basic/staple recipe that you will use over and over again. However, do you know that you can make hundreds of different recipes using Rhode's bread? Check out this book Rhodes sent me! They are the kindest company I've ever worked with...Thank you so much Rhodes!

photo 2Who doesn't love getting surprise packages?! photo 5 My heart melted when I opened this. A personalized card (who does that anymore?), a blue oven mitt (my favorite color), and an ahhhhmazing cookbook. photo 4My pleasure!

photo 3

This book is out of this world! I stand amazed! Some of my favorite recipes are:

Elephant Ears Scones / Fry Bread / Elephant Ears

Waffle Sandwiches Waffle Sandwiches Buffalo Chicken Pizza Buffalo Chicken Pizza

I have great news, Ladies! Rhodes has offered to do a GIVEAWAY for us! I would love for my readers to have a chance to win the same package that was sent to me. Thank you, Rhodes for being so kind. All you have to do is:

  • "Like" Rhodes on FB
  • Comment below!
  • For additional tickets into the drawing let us know that you shared this post on FB, Twitter, and/or Pinterest! You can earn up to 3 tickets!

Hot Cross Buns

Amanda Coers From thecoersfamily Mon, Apr 07 2014

Hot Cross Buns made with Rhodes Bake-N-Serve Rolls

A hot cross bun is a spiced sweet bun made with cranberries or raisins and marked with a cross design drizzled on the top. These tasty buns are traditionally eaten on Good Friday. It's never been easier to make a batch of these time-honored holiday favorites using Rhodes™ Dinner Rolls.

Hot Cross Buns


  • 18 Rhodes™ Dinner Rolls, thawed to room temperature
  • 3/4 cup dried cranberries or raisins
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • flour, if necessary


  • 1 1/3 cups powdered sugar
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1-2 tablespoons milk

Hot Cross Buns made with Rhodes Bake-N-Serve Rolls


Combine rolls and press or roll to flatten.

Combine sugar and spices in a bowl. Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins. Hot Cross Buns made with Rhodes Bake-N-Serve Rolls


Fold dough over on itself and flatten again. Sprinkle with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins and fold over again. making Hot Cross Buns with Rhodes Bake-N-Serve Rolls


Repeat process one more time. Knead the dough as necessary to completely incorporate the added ingredients. If dough becomes too sticky, sprinkle lightly with flour. making Hot Cross Buns with Rhodes Bake-N-Serve Rolls


Shape into a log and cut into 12 equal pieces. making Hot Cross Buns with Rhodes Bake-N-Serve Rolls


Shape each piece into a ball and place on a sprayed baking sheet. making Hot Cross Buns with Rhodes Bake-N-Serve Rolls


Cover with sprayed plastic wrap and let rise until almost double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Allow rolls time to cool. Mix ingredients for frosting.  making Hot Cross Buns with Rhodes Bake-N-Serve Rolls


Lightly drizzle frosting over cooled rolls in a cross design.  making Hot Cross Buns with Rhodes Bake-N-Serve Rolls Sharing a hot cross bun with another is supposed to seal a friendship throughout the next year, according to the legend: "Half for you and half for me, Between us two shall goodwill be." And let me just say, we'd have to be some pretty good buddies for me to share one of these delicious buns with you. 



admin Fri, Apr 04 2014

Looking at the calendar and seeing Easter this month makes us Smile!  That means warmer weather and sunshine might be coming.  We can’t wait for the pastel colors, tulips, flip flops, egg hunts and a few Peeps. 

We've got Spring Fever!  And Rhodes has lots of sunshine recipes to let spring inside while it warms up outside.  

"Bunny Buns" are just adorable!  Make them any night of the week and get your little ones excited... Peter Cotton Tail is on his way!

Another happy activity is Rhodes Easter Egg Dinner Rolls.  While you prepare the main dish, your guys and gals can decorate their own "Easter Egg Dinner Rolls" So fun, very creative and completely edible!

Another great dinner roll is Rhodes Resurrection Rolls.  This is a neat way to sneak in a teaching moment!  These are rolls with marshmallows wrapped inside, which become hollow as they bake. It represents the tomb of Jesus on Easter morning, and when you break them open they are empty inside!

If you want to "WOW" your friends and family with the "Veggie Rabbit", Rhodes has a detailed video with step-by-step instructions. Pssst. It's sooo easy!  We promise it's lots easier than it looks!

We have lots of sweet ideas great for Easter.  It’s very Egg-Citing! 

(Click on any of the images below for the complete recipe)

If you need a basket of Easy and Elegant Dinner Rolls Easter Day, click on the link and Rhodes has step by step instructions for Butter Flake Rolls, Swirl Rolls, Parkerhouse Rolls even Cloverleaf or Knot Rolls. 

If you need additional help, call one of our live customer satisfaction team members at 1-800-876-7333, leave a comment or send us an email customersatisfaction@rhodesbread.com 

Happy Easter from Rhodes Bake N Serv!

Homemade Donuts

Natalie From thecreativemom Wed, Apr 02 2014

I am a sucker for bread. I absolutely love pastries, rolls, danishes, buns... give me anything packed full of carbs, and I'm good. But, fry those carbs up and schmear (yes, I said schmear) sugary frosting on top, and I am SMITTEN!!! That's right folks, I'm talking about a good old fashioned donut. I love me a good donut. And I really love to make donuts, but I'm not going to lie, dough and I don't get along. I can never seem to make the dough turn out just right. So when I found out you could make homemade donuts using Rhode's frozen dough, I was SOLD!!! 

 These homemade donuts taste just as delicious as they look! My family devoured them within a few minutes, which made me glad I didn't spend all day slaving over them. These little guys are really quick and easy to make.

 Would you like to make your own? 

You'll need:

Rhodes frozen roll dough Frying oil Your favorite buttercream icing (thinned out a little) Toppings of your choice

You can use any Rhodes roll dough you'd like. I like to use the gourmet roll dough, because they make larger donuts (and who doesn't love a larger donut?) You can find the gourmet roll dough at Sam's Club or Costco. Or, you could use regular Rhodes roll dough, and just combine two together to make a bigger ball of dough.


Start by placing your dough out on a greased surface to thaw.



When the dough is thawed, but still cold, poke a hole in the center to make your rolls donut shaped.



Then let your dough rise until it has doubled in size. You'll want to space your dough out far enough that when they rise, they don't touch (like mine did). You'll get a prettier looking donut that way.



 Heat your fry oil to medium and fry your donut for about 30 seconds to a minute on each side.



Place your donuts on a paper towel to cool while you whip up some icing. I use my favorite buttercream recipe, but thin it out a little with a few teaspoons of milk. For these donuts, I made regular vanilla buttercream. I also added some cocoa to make chocolate icing, and some strawberry jam to make strawberry icing.

Once they have cooled a little, but while they are still warm, you'll want to frost them. I like to dip my donuts in the icing, because not only is it fun, but it's also the least messy way I've found to frost my donuts.



 Just stick the donut right in the icing, and swirl it around a little bit.



 Then pull it out and let any of the excess drip off.



 And you've got yourself a perfectly made donut every time.



You could also add sprinkles, coconut, nuts, or drizzle some different flavors of icing on top to fancy the donuts up a little bit.

 And you've got yourself some quick and easy homemade donuts, using Rhodes frozen dough.


Rhodes Bacon Serv

admin Tue, Apr 01 2014

Rhodes loves bacon!

In fact, we love bacon so much, that we are changing our name. That's right, Rhodes Bake-n-Serv is now Rhodes Bacon Serv! To celebrate, we've even got a new look. Click on over to our main page and you'll see just what we're talking about! Anything and everything bacon related right at your fingertips. Just click here:

Bacon Serv

And just because we know you love bacon too, we've got a great new recipe. Are you ready to be amazed? Bacon Cinnamon Rolls! That's right! Our delicious cinnamon rolls with bacon wrapped up right inside. And to top it off, a delicious maple glaze. Here we go. Just try not to drool on your keyboard, k?

Bacon Cinnamon Rolls



Here are your ingredients. Just three! Rhodes cinnamon rolls, pre-cooked bacon, and maple syrup. Easy peasy!

Bacon Cinnamon Rolls Ingredients



First thaw your rolls a little in the microwave. Then unroll them.

Unroll cinnamon rolls



Lay 2 strips of bacon on each roll. We found this BIG package of bacon at Costco, where, just so you know, you can also get our 72 count Gourmet Rolls! Just sayin'.

Bacon on Cinnamon Rolls



Then re-roll the rolls. Like so:

Bacon rolled up in cinnamon roll



Spray a baking pan with non-stick spray and place the rolls in the pan. This is 6 rolls in a 9 X 12 or you can fit all 12 rolls on the jelly-roll style baking sheet.

Bacon cinnamon rolls in pan



Cover them with plastic wrap and let them rise for 30-60 minutes. Remove wrap and bake at 350 for about 20 minutes. Enjoy the incredible smells, then open the oven door to this!

Baked Bacon Cinnamon Rolls



So were you wondering what you were supposed to do with that cream cheese frosting that came in the cinnamon roll package? You're about to find out! Mix 2 Tbs. of maple syrup into the frosting and you've got your maple glaze. Now drizzle away! (There are 2 packs of frosting in each package. Use 2 Tbs. syrup in each one. Since we're doing 6 rolls here, we only used one pack of frosting.)

Maple glaze on Bacon Cinnamon Rolls



Bacon lovers rejoice!

Bacon Cinnamon Rolls with Maple Glaze


Oh, and happy April Fools Day from Rhodes Bake-n-Serv!


March Blog Recap

admin Fri, Mar 28 2014

March Blog Recap

So March is on it's way out. Is it leaving like a lamb or a lion in your neck of the woods? Could spring be just around the corner?

Since March is the month of green and all things Irish, we featured a bunch of fun St. Patrick's Day ideas. Of course you don't have wait clear until next year, these could be used any time you need a little extra luck!

Lucky Lime Rolls  Reuben Braid 

Shamrock Rolls 

And after all the Irish festivities, we featured another 3 gotta-try recipes!

Upside Down Orange French Toast Easy Seasoned Dinner Rolls Cinnamon Swirl Pull Apart Bread

We had an awesome March Madness post with lots of yummy game day snacks so be sure to check that out and "feed the madness"! We also blogged about our Rhodes mobile kitchen and the fun everyone has when it gets to stop by.

Oh, and did you happen to know that March is Frozen Food Month? Yep! And there's even a $10,000 sweepstakes going on that you can get in on. Check it out on the National Frozen and Refrigerated Foods Association's Website. You can enter until April 25th.

Frozen Food Month

Well, that's the gist of it. We're closing out March and looking forward to bringing you lots of great new recipes in April!

Cinnamon Swirl Pull Apart Bread

Debi From recipesformyboys Wed, Mar 26 2014

Cinnamon Swirl Pull Apart Bread (whew, what a mouthful!), is as much fun to make as it is to eat.  It is made with Rhodes frozen dough, I just love the convenience, don't you?!  This bread is perfect right out of the oven with a sprinkling of powdered sugar.  Pulling apart each section to fill your mouth with buttery, cinnamon sugar pleasure.   Yes, please and thank you very much!

Cut and eat as a slice of bread or pull apart to eat as mini cinnamon rolls.  Sprinkle with powdered sugar or dip in your favorite cinnamon roll icing.
This makes wonderful toast ( toasted in the toaster oven) accompanied with Lemon Curd and raspberry preserves.   Any way you eat this whimsical bread is a treat.
Thaw one loaf  Rhodes White Bread.  I used the speed method on back of package.  Perfect in one hour.  It was actually thawed in 30 minutes.  However, I wanted it to rise a bit.
Roll into a 16 x 8" (approximately).  If dough springs back, wait 10 minutes and roll again.  Trim uneven sides.  Cut into 8 equal pieces, 4 x 4".  I find a pizza cutter works great for this.
Spread margarine over pieces in center, leaving a border around all sides.
Sprinkle with 1/2 Tablespoon sugar.  Top with cinnamon.   Pat down lightly.  Add raisins if you wish now. 
Roll up tight, starting with long side.
Seal seams and put seam side down in middle of greased 8 1/2 by 4 1/2" loaf pan.  Stack second layer on top.  (This one has raisins...MMMM, it was sooo good!)
Cover with sprayed plastic wrap and let rise to top of pan, about 30 minutes.  Bake in preheated 350 degrees F oven 25 to 35 minutes covering the last 10 to prevent over browning. Take out of pan as soon as bread is taken out of oven.  Cool on rack.  Or not, if you cannot wait.  
They pull apart for easy dipping, eating and sharing!  Enjoy!

Upside-Down Orange French Toast

Amber From dessertnowdinnerlater Mon, Mar 24 2014

Upside-Down Orange French Toast

Hello everyone! It's Amber from Dessert Now, Dinner Later! I'm back with another fabulous recipe for you to try! I am obsessed with Rhodes White Dinner Rolls, but this time I went all out and used the Rhodes White Bread Loaves, and this breakfast could not be any more delicious! We have made this twice already!


This Upside-Down Orange French Toast has to soak up all the eggy liquid overnight, so it's great for breakfast, brunch, or brinner (breakfast for dinner). We totally have breakfast for dinner at least once a month and this will be the perfect addition to our typical pancakes or waffles rotation. This orange french toast has orange zest, orange juice, and orange extract, making it super fresh and a wonderful spring dish. The bottom of the pan has this cinnamon-sugar and pecan mixture (with the orange zest) making it sweet and gooey on the top of your french toast once it's inverted onto a plate. Have I tantalized your tastebuds enough yet? Okay let's show you how to do it:


Gather your ingredients like always. I love that I can put my Rhodes white bread loaf in a bread pan in the morning and then bake it in the evening to have bread with dinner (or to save for this french toast). Fresh warm bread with butter for dinner, never tasted so good! Okay let's get back to today's recipe...


Upside-Down Orange French Toast

Melt the butter and pour it into the bottom of a 9x13" pan. Combine the sugar, cinnamon, pecans and orange zest in a bowl. Sprinkle it on top of the melted butter.


Upside-Down Orange French Toast

Lay 8 slices of Rhodes bread, cut into 3/4-inch to 1-inch thick slices, on top of the cinnamon-sugar mixture.


Upside-Down Orange French Toast

Combine eggs, orange juice, orange extract, and salt into a bowl. Whisk well, then pour the egg mixture on top of and around all the pieces of bread.


Upside-Down Orange French Toast

Sprinkle everything with some extra cinnamon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. 

Bake at 350 degrees Fahrenheit for 30 to 45 minutes or as long as it takes to puff up and a knife inserted near the center comes out clean.


Upside-Down Orange French Toast

Scoop the slices of french toast individually out of the pan and immediately invert each piece onto a plate, so the bottom is now right-side up. Serve plain or with a light drizzle of syrup. I hope you enjoy this meal as much as we did!


Upside-Down Orange French Toast


Here is the full recipe for you to print and use later:

Posted in Amber, Breakfast | 1 Comment
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