Brûléed Orange French Toast
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.