Orange French Toast Recipe
This Orange French Toast Recipe transforms classic French toast with fresh orange juice and zest for a bright, citrusy breakfast. Thick brioche slices soak in orange-scented custard and cook to golden perfection in just 15 minutes.
Equipment
- Large nonstick skillet or griddle
- Shallow bowl or pie dish
- Whisk
- Spatula
- Zester or microplane
Ingredients
- 8 slices brioche bread cut into 1-inch thick pieces
- 2 large whole eggs
- 1/4 cup fresh orange juice from about 1 medium orange
- 1/4 cup heavy cream or half and half
- 1 teaspoon fresh orange zest from about 1 small orange
- 1 teaspoon vanilla extract or vanilla sugar
- 1 tablespoon unsalted butter for cooking, plus more as needed
- Optional toppings maple syrup, powdered sugar, fresh berries, cinnamon sugar, orange slices
Instructions
- Whisk the eggs thoroughly in a shallow bowl until no white streaks remain. Add the orange juice, heavy cream, orange zest, and vanilla extract. Whisk until completely combined and slightly frothy.
- Heat a large nonstick skillet or griddle over medium heat. This temperature ensures golden exterior without burning.
- Add 1 tablespoon butter to the preheated pan and let it melt completely. Swirl to coat the bottom evenly.
- Dip one slice of bread into the custard mixture, coating both sides. Soak for 3 to 5 seconds per side until moist but not completely saturated.
- Place the soaked bread directly into the hot buttered pan. You should hear a gentle sizzle. Cook for 3 to 4 minutes on the first side without moving it.
- Flip the toast when the bottom turns deep golden brown. Cook the second side for another 3 to 4 minutes until equally golden and slightly firm to the touch.
- Transfer finished pieces to a warm plate. Add more butter between batches and wipe out any burnt bits.
- Serve immediately topped with maple syrup, powdered sugar, fresh berries, or your favorite toppings.
Notes
- Use fresh orange juice and zest for brightest flavor, bottled juice tastes flat
- Whisk eggs completely to avoid white streaks or congealed egg bits
- Keep finished toast warm in 200°F oven while cooking remaining batches
- Wipe pan between batches to prevent burnt butter from sticking to new pieces
- Do not make bread slices thicker than 1.25 inches or centers stay raw
- Custard can be prepared night before and stored covered in refrigerator
- Leftover cooked toast keeps refrigerated 2 days or frozen 1-2 months
- Reheat in toaster or toaster oven for best texture