Orange French Toast with Salted Caramel Syrup

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Hello, Monday! I am officially moved back into my office. Yea! No more working in the cave basement for me! After spending most of Easter Sunday moving furniture, loading the car for a dump run, and working in the yard, our house is feeling pretty much back to normal.

We took a break in between projects yesterday to enjoy a little Easter brunch – Orange French Toast with Salted Caramel Syrup with a side of grilled ham. DELICIOUS! It was actually warm enough to eat outside with sunglasses and it was our first patio meal of 2012! Another Yea!

I found this recipe in Cooking Light, but it was actually part of an ad for Diamond Crystal Salt… not sure if it qualifies as a light item – but I can tell you it is outrageously yummy, especially if you are a fan of salted caramel.

Orange French Toast with Salted Caramel Syrup
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1 cup milk
  • 3 large eggs
  • ¼ cup plus 1 tsp orange juice
  • 1 tsp. orange zest
  • 1 tsp. vanilla extract
  • 8 slices thick sliced white bread
  • 2 Tbsp. butter
  • ½ cup granulated sugar
  • ¼ cup water
  • ¼ cup half-n-half (light cream)
  • ¼ tsp maple flavoring
  • ½ tsp. flakey salt (I used Maldon sea salt flakes)
Instructions
  1. Whisk together milk, eggs, ¼ cup orange juice, zest and vanilla.
  2. Pour egg mixture into a shallow pan and set aside.
  3. Combine sugar and water in a medium sauce pan over medium heat.
  4. Stir to dissolve sugar, then bring to a boil.
  5. Reduce heat to medium and cook for 8 minutes or until sugar mixture is golden.
  6. Remove from heat.
  7. Stir in 1 tsp. orange juice and then gently stir in the maple flavor and cream. Stir in the salt. Set the Salted Caramel Syrup aside and keep warm.
  8. Melt ½ Tbsp. butter in a large non-stick skillet over medium heat.
  9. Dip bread into egg mixture, soaking each piece for 45 seconds.
  10. Place 2 slices of bread into the skillet. Cook until golden brown, about 3 minutes on each side.
  11. Add another ½ Tbsp. of butter and cook 2 more pieces. Continue until all 8 piece are cooked.
  12. Serve immediately with the Salted Caramel Syrup.

 

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