Navel Orange Crisp

Cook time: 30 minutes
Servings: 6


  • ½ cup Navel orange zest
  • 1-cup sugar
  • ½ pound butter, softened
  • 1 loaf Pepperidge Farm bread

  1. To remove the zest of the orange, use an orange zester which may be purchased at any specialty store or supermarket or use a paring knife to cut a thin layer of the skin from the orange. Always take care not to cut the white skin below the orange rind since this has a bitter flavor. Place the zest in the bowl of a food processor and pulse to finely chop. Add sugar and butter and continue to process an additional 1-2 minutes to create an orange butter.
  2. Remove mixture from processor and set aside. Preheat oven to 350 degrees Fahrenheit. Slice the crust from the bread then cut each slice in ½ diagonally. Spread the mixture evenly across the bread and bake 12-15 minutes or until crisp. The orange toast may be made in advance, frozen in Ziploc freezer bags and reheated as needed. This toast is excellent with coffee!

Southern Comfort Bed and Breakfast


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