Orange French Toast Bruleé
adapted slightly from Williams-Sonoma
6 eggs, lightly beaten
1 cup heavy cream
3/4 cup milk
3/4 cup fresh orange juice
1/4 cup firmly packed light brown sugar
2 tsp. vanilla extract
1 tsp. orange zest
1/2 tsp. salt
1 loaf French bread, sliced 1 1/2 inches thick
Softened unsalted butter for cooking and serving
Maple syrup for serving
In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, and salt until blended. Soak the bread slices in the egg mixture for 10 seconds per side.
Set an electric fry pan to medium heat and brush with butter. When the pan is hot, cook the bread in batches (do not overcrowd), turning once, until golden and crisp, about 2 minutes per side.
Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a kitchen torch* according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter. Serves 6. (It is easily doubled).
*Fear not if you don't have a kitchen torch. I do have one that has never been out of the box. I got it out late Saturday night (after ingredients were purchased and guests invited), only to find that the butane is not included. We improvised and stuck the toast under a broiler with the oven door ajar. Don't take your eyes off it though, the sugar melts in seconds.
Labels: Sunday Brunch