Williams Sonoma Bruleed Orange French Toast
Shared by: Carol Fountaine Guthrie
FABULOUS-this wonderful recipe came from the magazine you get in the mail. We tried it when we lived in Texas and have made it for special occasions.
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 (we omitted the Tb. of Grand Marnier, which is optional anyway)
6 slices brioche, each 1 3/4 inch" thick (or you could try other thick bread)
Softened unsalted butter for cooking and serving
6 tsp. granulated sugar
Maple syrup for serving
In bowl, whisk together eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, and salt until well blended. Soak bread slices in egg mixture 10 seconds per side.
Set electric fry pan to medium heat; brush with butter. When pan is hot, cook bread in batches (do not overcrowd) until golden and crisp, about 2 minutes per side. (we use a regular fry pan on the stove top)
Transfer French toast to baking sheet. Sprinkle 1 tsp. granulated sugar evenly over surface of each slice. Using culinary torch (or one from the home depot, they are cheaper and work the same), move flame continuously in small circles over surface until sugar melts and lightly browns. Serve immediately with maple syrup and butter. Serves 6
We make a double batch and can get more out of the soak than they did. Also, we put the cooked pieces on cookie sheets to keep them warm in the oven until we are done cooking them all up. Then we Brulee them and serve to all at the table. Wow, I LOVE this recipe!