Temps de cuisson: 30 minutes Portions: 6
½ cup Navel orange zest
½ pound butter, softened
1 loaf Pepperidge Farm bread
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.
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!