Caramelized French Toast
Although it looks super fancy, this Caramelized French Toast with Orange Crème Anglaise is easier than you think! This dish is set to be everyone’s favorite for breakfast or brunch!
Servings: 8 servings
Calories: 268kcal
Ingredients
Orange Crème Anglaise
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 large strips orange zest
- Pinch of salt
- ⅓ cup granulated sugar divided
- 6 egg yolks
Peppered cinnamon sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon finely ground black pepper optional
Toasts
- Slender baguette cut into 12 one inch slices
- 3 tbs butter
Instructions
Preparing Orange Crème Anglaise
- Put aside 2 tablespoons of sugar for the egg yolks. Combine milk, cream, vanilla, orange zest, pinch of salt, and remaining sugar in heavy medium saucepan. Bring to a simmer. Remove from heat, cover, and allow to steep for 30 minutes.
- Whisk egg yolks and reserved sugar in medium bowl until sugar is dissolved and the color of the eggs lightens. Using a wire mesh strainer, gradually whisk hot milk mixture into yolk mixture. Start with ⅓ of the milks to temper, then gradually add the rest, whisking the whole time.
Soaking the baguette
- Pour the custard over the bread slices and allow to soak for about 3 minutes. Flip the bread over and let soak another 3 minutes. Carefully place soaked slices on a wire rack set over a large sheet pan and sprinkle top with cinnamon sugar.
Cooking Orange Crème Anglaise
- Return any remaining custard to small saucepan (even the custard that drained from the soaked bread), using the wire mesh strainer to catch any bread bits. Clean the wire mesh strainer.
- Whisk constantly over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil). Use the wire mesh strainer to strain sauce into bowl that is set over a bowl of ice water. Stir to cool then cover with plastic wrap directly on custard surface and chill.
Making French Toast
- Preheat oven to 350°F. Set a wire rack into a large sheet pan and set aside.
- In a 12 inch cast iron skillet, or other large pan, melt one tablespoon butter. Place 4 pieces of bread, cinnamon sugar side down, in skillet. Sprinkle more cinnamon sugar on the other sides of the bread. Cook, flipping once, until both sides are golden brown and caramelized. Place finished toast on sheet pan and cook the remaining pieces.
- Transfer finished toasted bread to the oven to finish cooking for about five minutes.
- Serve with more cinnamon sugar and remaining Crème Anglaise. Garnish with fresh fruit, if desired.
Notes
If you accidently curdle your crème anglaise, don't panic! Use an immersion blender, or a regular blender if you have one (I don't) to smooth everything out, then just strain through the wire mesh strainer to remove any stray cooked egg bits. Good to go!
If you want more crème anglaise, feel free to double that part of the recipe. It will store, covered, in the refrigerator for 4-5 days and can be served cold, room temperature, or gently warmed.
Nutrition
Calories: 268kcal | Carbohydrates: 19g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 69mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 838IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg