It really is amazing how a little orange can completely brighten a simple dish. The fun part of this recipe is dressing it up for breakfast, brunch, or even dare I say desert! Change up the orange extract with Grand Marnier, change up the bread you use and it is perfect at home during a champange brunch or a candlelight desert.
- 4 eggs
- zest and juice of one large orange (or 2 small)
- ¼ cup sugar
- ½ tsp nutmeg (grate it fresh once and you will never go back)
- ¼ tsp orange extract (or substitute 1 to 2 tbsp orange liqueur to taste)
- pinch of sea salt
then add 1 cup of milk (if using soy reduce to ¾ cup)
Prepare 6 slices of bread. Dip bread in egg mixture and let it soak up all the flavors (about a minute) Fry to a golden brown in a medium hot skillet. I use butter for maximum flavor and browning but you can successfully use oil for dietary concerns.
Keep warm on a sheet pan in a 300F oven until ready to serve.
Now let your imagination run wild;
- seed and nut bread with yogurt/honey drizzle
- thick sliced raisin bread – once in the pan sprinkle with sliced almonds, press lightly to adhere and once you flip you’ve got toasted almond orange French toast – a favorite here for years
- current favorite (picture shown), sourdough bread and chocolate – nothing beats orange and chocolate especially when the chocolate is hidden inside the French toast!
- I think I’ll try a sweet egg bread next, use only a tbsp of sugar to maximize the strong orange flavor, and top it with fresh blueberries and blueberry syrup – hey you never know till you try!