Egg

CARAMELIZED ORANGE FRENCH TOAST Breakfast of Champions

March 23, 2015
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. —LE BEC FIN

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.