Blood Orange French Toast
Blood Orange French Toast
Brie Thompson
4
10 minutes
20 minutes
Golden, fluffy, and kissed with citrus, this Blood Orange French Toast turns a slow brunch into something special. Blood Orange Infused Olive Oil adds a sweet, zesty note to the custard and the pan, while French Toast Sugar Shaker and a dusting of powdered sugar bring warm sweetness. Pile on fresh berries and settle in.
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Ingredients
- 1 cup Half & Half
- 4 to 5 Tbsp Blood Orange Infused Olive Oil, divided
- 3 Eggs
- 2 Tbsp French Toast Sugar Shaker
- ¼ tsp Vanilla Bean Infused Sea Salt
- ½ Italian Baguette, sliced into 8 to 10 (½ inch) thick pieces
- Powdered Sugar, to finish
- French Toast Sugar Shaker, to finish
- Berries or Fresh Fruit, to garnish
Directions
Whisk together the half and half, 1 Tbsp Blood Orange Infused Olive Oil, eggs, French Toast Sugar Shaker, and Vanilla Bean Infused Sea Salt in a wide, shallow dish.
Heat the remaining Blood Orange Infused Olive Oil in a large skillet over medium heat.
Dip each bread slice into the egg mixture and soak for 15 seconds per side.
Working in batches to avoid overcrowding the pan, place the soaked bread in the hot skillet and cook until golden brown, 2 to 3 minutes per side. Keep warm in the oven or tented with foil while you cook the remaining slices.
Arrange the French toast on a platter. Dust with powdered sugar. Finish with a sprinkle of French Toast Sugar Shaker. Garnish with berries or fresh fruit. Serve immediately.
1 comment
Deb
DELICIOUS!! We followed recipe exactly. It is a must try if you haven’t.
DELICIOUS!! We followed recipe exactly. It is a must try if you haven’t.