Orange & Vanilla French Toast
By Timothy Hollingsworth
Chef Tim Hollingsworth enjoys cooking this fragrant orange and vanilla French toast with his kids who lend a helping hand.
Prep Time
5 Min
Cook Time
5 Min
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Granulated sugar, as needed | |
| Fresh strawberries, halved or quartered depending on size | |
| 4 | large eggs |
| 1 | orange |
| 1 Teaspoon | vanilla extract |
| Pinch | salt |
| 1 Cup | whole milk |
| Unsalted butter, preferably clarified, for the griddle | |
| 8 | thick slices brioche or challah |
| Powdered sugar, for serving | |
| Maple syrup, for serving |
Steps
1
Before making the French toast, toss some strawberries (as much as you want to have with your French toast) with a little sugar and set aside to macerate.
2
Add the eggs to a bowl large enough to hold bread slices. Using a rasp-style grater, zest the orange right into the bowl. Add the vanilla, salt, and a good pinch of sugar and whisk to combine.
3
Cut the zested orange in half and squeeze the juice into the bowl. Add the milk and whisk again until well combined.
4
Heat 2 adjacent zones of the flat top to medium heat for 5 minutes.
5
Position the butter, bread slices, and egg mixture near the griddle. Butter the hot zones, then dip the bread into the egg mixture, flipping to coat both sides well and allowing it to soak up some of the liquid. Place on the hot surface and cook until browned on one side. Flip and cook until browned on the other side.
6
Serve along with the macerated strawberries, powdered sugar, and maple syrup. Enjoy!
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