Orange Kissed French Toast
"My favorite breakfast item is French Toast and this one is sure to excite with it's orange flavors derived from zest, juice, and Grand Marnier."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (234 g)
- Calories 566.5
- Total Fat - 29.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 229.2 mg
- Sodium - 598.8 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 2.8 g
- Sugars - 12.9 g
- Protein - 17.4 g
- Calcium - 341.7 mg
- Iron - 4.5 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large shallow dish, beat eggs with a fork.
Step 2
Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
Step 3
In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high heat until sizzling.
Step 4
Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan).
Step 5
In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once.
Step 6
Transfer to a paper-towel-lined wire rack.
Step 7
Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce the heat if brioche is browning too quickly.)
Step 8
Serve with butter and sugar and/or maple syrup.
Step 9
Makes 12 slices.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the orange-flavored liqueur, choose a high-quality brand for the best flavor.
- Look for a brioche bread with a slightly sweet flavor and a light, fluffy texture.
- Instead of liqueur, use 1/4 cup of orange juice concentrate for a more subtle orange flavor. The benefit of this substitution is that it will reduce the alcohol content of the recipe, making it more family friendly.
- Replace the whole milk with almond milk to make the recipe dairy-free. The benefit of this is that it will reduce the fat content of the recipe, making it healthier and more suitable for people with dietary restrictions.
Cinnamon-Raisin French Toast In a small bowl, mix together 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, and 1/2 cup of raisins. Dip the brioche slices into the egg mixture, then sprinkle the sugar-raisin mixture over the top of each slice before cooking. Serve with maple syrup and butter.
Roasted Asparagus with Lemon and Thyme - Roasted asparagus is the perfect side dish to complement the French Toast. The lemon and thyme add a bright, earthy flavor that pairs nicely with the orange-kissed toast. Plus, it's a healthy and delicious way to round out your breakfast!
Baked Scrambled Eggs with Spinach and Feta -
This flavorful egg dish is a delicious and nutritious addition to the French Toast. The feta cheese adds a salty tang, while the spinach adds a pop of color and nutrition. The creamy texture of the eggs pairs nicely with the crispy French Toast. Plus, it's an easy and quick meal to whip up!
FAQ
Q: How do I make sure all the French toast slices are cooked evenly?
A: Make sure to use a large heavy skillet and to cook the slices in batches. Reduce the heat if the brioche is browning too quickly. Flip the slices once during cooking to ensure even cooking.
Q: How do I make French toast extra crispy?
A: Preheat a skillet over medium heat and lightly coat it with butter. Dip the brioche slices in a mixture of beaten egg, milk, and a pinch of sugar. Cook the slices for 2-3 minutes on each side until golden brown and crispy. Enjoy!
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Fun facts:
The French Toast recipe was first seen in the 4th century in a Roman cookbook. It was called "Aliter Dulcia" which translates to "another sweet dish".
The orange flavor in this Orange Kissed French Toast recipe is derived from Grand Marnier, a well-known French orange liqueur. It was created in 1880 by Alexandre Marnier-Lapostolle, a French distiller.