Orange French Toast
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5.0
3 reviews
Excellent
Orange French Toast
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This Orange Custard French Toast is the dreamiest and most delicious way to elevate your breakfast game. Making an orange custard dip takes ordinary French toast to a new level–it’s sure to be a breakfast favorite.
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Ingredients
Custard French Toast:
- Custard French Toast
- 2 large eggs
- 2 large egg yolks
- 1 cup Florida’s Natural® No-Pulp Orange Juice
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 loaf dense white bread – I prefer challah (6 slices cut in 1 1/2-2-inch-thick slices)
- 3 tablespoons unsalted butter
Toppings:
- powdered sugar
- Zest of an orange
- Supreme (segments) of 2 oranges
- maple syrup
Instructions
To Make the Custard French Toast:
- In a large bowl, whisk together the eggs and yolks.
- In a medium saucepan, heat the orange juice, cream, granulated sugar, and salt over medium heat, occasionally whisking, until the mixture is warm to the touch and the sugar is dissolved about 3 minutes. Remove the mixture from the heat, and whisking constantly, pour about one-quarter of it into the egg mixture. (Note: This step is important. If you do add too much warm milk to the eggs, you’ll make scrambled eggs.)
- Pour the egg and milk mixture back into the pot and place back on the heat. Cook until it thickens, about 3 minutes, then pour through a strainer, removing clumps. Whisk in the vanilla extract. Cool to nearly room temperature or chill the custard for up to 2 days until ready to use.
- Preheat the oven to 200˚F. I like to place a baking sheet in the oven. This is where I like to keep the French toast warm while I make them in batches.
- In a large heavy skillet, heat 1 1/2 tablespoons of the butter over medium heat until it is hot but not smoking. Take your bread slices and dip them into the egg/milk mixture, coating them on both sides. I didn’t leave the slices in there too long because I don’t like gooey French toast. If that’s your thing, then I’d suggest leaving them in there for a minute or two minutes. I did a quick dip.
- Add 2 or 3 slices of bread (or as many that can fit in your pan) and cook for 3 minutes on each side, or until puffed and golden brown. Transfer the French toast to a baking sheet and keep it warm in the oven. Repeat with the remaining butter and bread slices.
To Assemble with Toppings:
- Top with any combination of desired toppings from powdered sugar to orange zest or orange segments. You can serve it with more butter and maple syrup if you like!
Equipments used:
Notes
- Tips and Tricks:
- This a great recipe to break up into parts. You can make the custard the day before and stick it in the fridge overnight. The next morning, it will be ready to go.
- To avoid clumps in your custard, pour it through a strainer into a bowl before whisking in the vanilla. This will eliminate any cooked egg bits that may be present.
- If your challah is very soft, slice it the night before for firmer slices that are easier to cook.
- This a great recipe to break up into parts. You can make the custard the day before and stick it in the fridge overnight. The next morning, it will be ready to go.
- To avoid clumps in your custard, pour it through a strainer into a bowl before whisking in the vanilla. This will eliminate any cooked egg bits that may be present.
- If your challah is very soft, slice it the night before for firmer slices that are easier to cook.
Nutrition Information
Show Details
Serving
6g
Calories
274kcal
(14%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
114mg
(38%)
Sodium
226mg
(9%)
Potassium
62mg
(2%)
Sugar
18g
(36%)
Vitamin A
837IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
37mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 274kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 114mg | 38% |
| Sodium | 226mg | 9% |
| Potassium | 62mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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