Orange Blossom French Toast
An unexpected burst of orange flavors this morning standard, which is also served with an orange sauce.
Our kids look forward to having this on Sunday mornings.
- 3 large eggs Rind of 1 orange, finely grated 1/3 cup orange juice 1/2 teaspoon orange extract 6 slices day-old white bread 2 large navel oranges 2 tablespoons (1/4 stick) unsalted butter 1 tablespoon light brown sugar 2 tablespoons canola oil
Beat together the eggs, orange zest, juice, and orange extract in a baking dish large enough to hold the bread slices in a single layer. Dip both sides of each bread slice into the egg mixture. Arrange the bread slices in a single layer in the dish and let the bread soak up all the egg mixture, about 10 minutes.
Meanwhile, peel the oranges, being careful to remove all the white membrane around the outside. Using a sharp knife, separate the oranges into sections, cutting between the inner membranes. Discard the membranes and any accumulated juice.
Melt 1 tablespoon of the butter and the brown sugar in a small saucepan over low heat. When the mixture foams, add the orange sections and cook, stirring, just until heated through, about 3 minutes. Remove the orange sauce from the heat, cover, and keep warm.
Heat the oil in a large skillet or brush it onto a large griddle over medium heat. Add the remaining 1 tablespoon butter. When the butter foams, add the bread slices and cook until golden brown, turning once, about 5 minutes per side. Serve immediately with the orange sauce.
Copyright © 2000 David R. Marks, M.D. and Laura Marks, M.D. Reprinted with permission.