At long last we have a snowy forecast here in NYC. For me, snow makes the otherwise bleak and frigid wintertime worth it. But this year, we’ve barely seen a flake since October. So I’m thrilled to know that we’ll wake up Saturday morning to a winter wonderland. Coffee will be brewed, errands will be postponed, and French toast will be made. In particular, this delicious blood orange french toast.
Blood oranges have a certain je ne sais quoi — buttery notes and a deeper flavor than ordinary oranges. Here they complement the maple-y sweetness and lend bright notes to a wonderfully sweet breakfast. With just one or two extra steps, you can take your French toast to the next level.
Blood Orange French Toast
1 loaf whole-wheat challah or other eggy bread
1 1/2 cups milk
3/4 cup blood orange juice
2 tablespoons blood orange zest
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons vanilla extract
butter and a neutral oil for frying
Cut the bread into thick 1″ slices.
Heat a large skillet over medium to medium-high heat.
In a large bowl, whisk together the eggs, milk, orange juice, zest, sugar, salt, and vanilla. Immerse 3 or 4 slices at a time in the egg mixture for 1-2 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon neutral oil in the skillet. Add the French toast and fry for 2-3 minutes per side. Store cooked French toast on a warm plate in a 200 degree oven.
Serve with a sprinkle of confectioners sugar, a drizzle of maple syrup, and blood orange slices. If you’re particularly ambitious, serve with this blood orange maple syrup from Family Kitchen’s own Naptime Chef.
Allergy Alternatives: Babble’s Gluten-Free Waffle Breakfast Sandwich!