While the origins of French toast may be uncertain (evidence suggests that Romans, Englishmen and Danes enjoyed it as much as their French brethren), one thing is indisputable – these days it’s an American breakfast staple.
That slightly crunchy exterior, rich and creamy interior, and a slathering of butter and syrup make it an irresistible morning treat.
This winter, inspired by a recipe a friend shared, I’ve been experimenting a bit. Her version used orange zest and cream. The bread soaked overnight and baked in the oven. Being the last-minute gal that I am, I usually don’t have cream on hand or the foresight to know that I’ll want French toast in the morning. Thus, I improvise.
In this case, milk stands in for cream and my bread lazes only a few minutes before hitting the frying pan. The citrus is a fantastic addition, giving the finished toast a bright note that perks up what can sometimes be an overly sweet dish. If you want to get real fancy, you could supreme some blood oranges or tangerines and add them to the maple syrup.
When I made this over the weekend, I used a wonderfully soft sweet raisin bread that I picked up Privet European Food & Bakery. It’s made by Eurobread Bakery out of Portland. The occasional raisin added yet another little flavor punch to the French toast.
Zesty French Toast
(serves 4)
1 loaf of challah or soft Italian bread
6 eggs
½ cup milk
1 tsp cinnamon
zest of one orange
½ c orange juice (fresh squeezed, if available)
1 tsp vanilla
Wisk all of this together. Slice bread into medium, one inch-ish slices. Soak in liquid until wet through. Heat a pat of butter in a sauté pan and cook the toast over medium heat until browned on both sides and slightly puffed. (I turn mine often so that it doesn’t over brown, but is still cooked through.) Sprinkle with powdered sugar and serve with maple syrup and butter, if desired.
