The orange zest adds a special touch. Next time try lemon zest and serve with a little saskatoon or blueberry jam instead of syrup. So good.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, brunch
Servings: 4people
Ingredients
4eggs
1cupmilk or cream
1tspvanilla
1/2tspcinnamon
1Tbspsugar
1Tbsporange zest
1-2Tbspcanola oil or butter
8slicesthick dry bread*
Instructions
In shallow dish big enough for dipping bread, beat eggs. Whisk in milk, vanilla, cinnamon, sugar and orange zest.
Dip each slice of bread into egg mix just before cooking . For thick, dense bread, let soak for 30 seconds or longer. Give thin, fresh bread just a quick dip on each side to prevent it from getting too soggy.
Heat large skillet over medium-high heat with 1 Tbsp of oil or butter. Add remainder as needed while frying the bread.
Add dipped bread and cook over medium heat until brown on both sides about 2 minutes per side.
Keep cooked French toast slices in 200°F oven until ready to serve.
Notes
* Ideally, use thick cut, several day old bread or brioche that will soak up and hold the egg dip without becoming too soggy.