The Arizona Biltmore Hotel’s Orange French Toast

Step 1: Compote:

Step 2: Drain the canned mandarin oranges

Step 3: Reserving the juice

Step 4: You should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

Step 5: In a large, heavy-bottom saucepan

Step 6: Combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Step 7: Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes.

Step 8: As the compote reduces, the color will deepen to a rich apricot shade.

Step 9: When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Step 10: Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat.

Step 11: Toast:

Step 12: Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round.

Step 13: Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread.

Step 14: Repeat, forming 18 sandwiches.

Step 15: In a large bowl

Step 16: Whisk together the eggs, milk, cinnamon and sugar to form a batter.

Step 17: Heat a large flat skillet over medium heat.

Step 18: Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Step 19: Dunk a sandwich quickly into the batter, coating on all sides.

Step 20: Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Step 21: Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

Step 22: To serve

Step 23: Place warm sandwiches on each plate, topping with a spoonful of compote.