Sunday, October 25, 2020


 When making French toast, you first have to start with a good dense bread. I used a locally made artisan bread, that I sliced myself. You also need to soak the bread in the custard mixture for 2 to 3 minutes. You can divide the recipe in half to serve two for breakfast or brunch. A Mimosa would be excellent to serve with this for brunch.

6 large eggs
1 cup whole milk
3 T granulated sugar
Zest of 1 orange
Juice of 1 orange
3 T Grand Marnier, or other orange flavored brandy
1 t vanilla extract
½ t ground cinnamon
A pinch of ground nutmeg
8 slices sourdough, artisan, challah, or brioche bread
2 T unsalted butter, for cooking
2 T avocado oil, or other neutral flavored oil
Confectioners' sugar, for serving
Pure maple syrup, for serving

In a large mixing bowl, whisk the eggs very well.
Whisk in the milk, sugar, orange zest, orange juice, brandy (if using), vanilla, cinnamon, and nutmeg.

Dip 2 slices of bread into the mixture, letting it soak up some of the custard for about 2 to 3 minutes.

Lift bread out of custard, letting excess drip back into the bowl.

Cook slices in a cast-iron skillet over medium-high heat with some of the butter and the oil.
While bread is cooking, put two more slices of bread in the custard mixture to soak.

Transfer to a baking sheet and keep warm in a 225 degree F oven while frying the rest of the bread.

Place 2 per plate and serve with a garnish of confectioners' sugar and maple syrup.

Serves 4 

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