For 4 Person(s)
Preheat griddle according to manufacturer’s instructions. If using stovetop skillet, set aside and heat over medium to medium-high when ready to dip bread.
In a shallow, flat bottom dish, combine flour and orange juice using a whisk or fork. Add sugar and cinnamon, blend again. It’s ok if there are a few little lumps of flour. Let mixture sit for about 5 minutes.
Grease lightly griddle/skillet with oil. Give your flour mixture a quick stir. Dip both sides of bread in mixture, place on griddle/skillet and cook about 2 – 2 ½ minutes.
Flip and cook the other side the same, 2 – 2 ½ minutes. This first flip may not look too appealing but be patient. Once the first flip is complete, flip once more to finish up the other side, cooking for about 1 minute.
Serve with a sprinkle of powdered sugar and a drizzle of pure maple syrup. Pairs well with fresh orange slices.
I found my French toast looked best with a quick cleaning or scrapping in between each batch to remove any batter that sticks to the griddle (if there is any).