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.
- 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)
- Whisk together milk, eggs, ¼ cup orange juice, zest and vanilla.
- Pour egg mixture into a shallow pan and set aside.
- Combine sugar and water in a medium sauce pan over medium heat.
- Stir to dissolve sugar, then bring to a boil.
- Reduce heat to medium and cook for 8 minutes or until sugar mixture is golden.
- Remove from heat.
- 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.
- Melt ½ Tbsp. butter in a large non-stick skillet over medium heat.
- Dip bread into egg mixture, soaking each piece for 45 seconds.
- Place 2 slices of bread into the skillet. Cook until golden brown, about 3 minutes on each side.
- Add another ½ Tbsp. of butter and cook 2 more pieces. Continue until all 8 piece are cooked.
- Serve immediately with the Salted Caramel Syrup.