March 23, 2015
0 Ratings
  • Serves 4
Author Notes

This was inspired by the warm and talented woman chef/ owner of Breakfast of Champions in Brewster, Cape Cod some 30 years ago. There we ate this very special very orangey French toast, and met our first Great Pyrenees, all warm, white and furry 125 lb. of him!
The use of the whole orange is a lesson in itself because the dish doesn't need any added sugar. —LeBec Fin

What You'll Need
  • 1 thin skin seedless orange
  • 2 large eggs
  • 1/2- 1 teaspoon ground cinnamon
  • pinch Kosher salt
  • large pinch Fresh coarsely ground pepper
  • [email protected] 5" wide x 1/2 " thick slices sourdough French bread, halved to make 18 crescents
  • unsalted butter
  1. Puree the orange in a food processor. Add eggs through pepper, buzz to mix thoroughly. Pour into a non-metal pie plate or casserole dish. Fill the dish with bread crescents, let sit a few minutes or longer, to absorb the egg mixture. Flip bread over and let sit again. There should be a layer of coating on the bread. (If not, spread a coating layer on the bread after it has been added to the pan.)
  2. Over medium high heat, melt a very thin layer of butter in non-stick skillet. Before it smokes, turn heat to medium and add the bread pieces and cook til browned on first side; turn over and finish for a few minutes til brown and set.
  3. Serve, sprinkled with cinnamon, as is or with optional warmed maple syrup.

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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