Brûléed Orange French Toast
Bruleed Orange French Toast is rated
out of
5 by
1.
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
6
Our brûléed French toast befits a special brunch. The bread is first soaked in an orange-infused egg mixture and cooked until golden and crisp. Then the slices are sprinkled with sugar and caramelized with a kitchen torch. A drizzle of maple syrup adds the finishing touch.
Ingredients:
- 6 eggs, lightly beaten
- 1 cup heavy cream
- 3⁄4 cup milk
- 3⁄4 cup fresh orange juice
- 1⁄4 cup firmly packed light brown sugar
- 2 tsp. vanilla extract
- 1 tsp. orange zest
- 1⁄2 tsp. salt
- 1 Tbs. Grand Marnier (optional)
- 6 slices brioche, each 1 3⁄4 inches thick
- Softened unsalted butter for cooking and serving
- 6 tsp. granulated sugar
- Maple syrup for serving
Directions:
In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Marnier until blended. Soak the bread slices in the egg mixture for 10 seconds per side.
Set an electric fry pan to medium heat and brush with butter. When the pan is hot, cook the bread in batches (do not overcrowd), turning once, until golden and crisp, about 2 minutes per side.
Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter. Serves 6.
Set an electric fry pan to medium heat and brush with butter. When the pan is hot, cook the bread in batches (do not overcrowd), turning once, until golden and crisp, about 2 minutes per side.
Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter. Serves 6.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
NJmomof3 from
christmas breakfast
I always enjoy trying something new..saw this recipe and thought it would make a great addition to our christmas breakfast...extra special french toast. I followed the recipe exactly except for the brioche bread because no stores carried that in our area this time of year (searched everywhere) a baker suggested I try Challah instead. The final result was good, however our family concluded that we LOVED the french toast better BEFORE you "bruleed" it at the end. The additional sugar was just too sweet for our family. I will make this again and just skip the last step, and serve it right out of the electric skillet. Next time I am going to try this recipe on my cast iron griddle instead, since I will be skipping the bruleed topping, this should give the toast a cruncher exterior.
Date published: 2012-12-27