Brioche French Toast With Fresh Figs
Indulge in a delightful morning treat with this recipe for Orange Blossom French Toast topped with fresh figs. The sweet aroma of orange flower water-infused maple syrup combined with the zesty orange zest creates a heavenly blend of flavors that perfectly complement the rich brioche slices. Enjoy the golden-brown French toast topped with juicy figs for a breakfast that is both elegant and delicious.
— Constant Cookbook
Ingredients
- 1 cup maple syrup
- 1 1/2 tsp. orange flower water
- 1/2 tsp. vanilla extract
- 2 eggs
- 3/4 cup milk
- 1/4 cup fresh orange juice
- 1 Tbs. sugar
- 2 tsp. grated orange zest
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 tsp. unsalted butter
- 8 slices day-old brioche, 3/4 inch thick, with crusts
- 8 fresh figs such as Mission, quartered
Instructions
- To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.
- To make the batter, in a bowl, whisk together the eggs, milk, orange juice, sugar, orange zest, vanilla and salt. Pour the batter into a baking dish.
- In a large fry pan over medium heat, melt 1 tsp. of the butter and continue to heat until it foams but does not brown.
- Place 4 of the bread slices in the batter and let stand for 5 seconds. Turn the slices over and let stand for 5 seconds more. Using tongs, lift the slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Using clean tongs, transfer to a warmed platter. Repeat with the remaining butter, batter and bread slices.
- Divide the French toast among individual plates and arrange the figs on top and alongside. Serve immediately. Pass the syrup at the table. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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