Cinnamon Raisin French Toast With Orange Essence
Who needs a recipe for French Toast you might ask? Well, if your idea of French Toast is a piece of Wonder Bread dipped in egg and slathered with Aunt Jemima syrup, then you do. A couple of simple variations on the basic theme are all it takes to turn something ordinary into something remarkable.
Ingredients
8 slices Pepperidge Farm Raisin Cinnamon Swirl bread
3 eggs
1 orange – juice and zest
2 tablespoons milk or cream
½ teaspoon vanilla extract
butter for frying
maple syrup
Essential Gadgets
A Microplane grater is the only tool I am aware of to produce the very fine citrus zest that this recipe requires. Use the grater to remove only the outermost layer of the orange peel. If you go too deep you will expose the very bitter white portion. Wash the orange thoroughly first since you will be eating the outside layer, and be sure to zest before you juice.
Technique
Combine eggs, orange juice, orange zest, milk and vanilla extract in a wide shallow bowl. Whisk thoroughly to combine. Dip bread into custard mixture 1 piece at a time and make sure it is thoroughly saturated. Handle the pieces carefully to avoid tearing. Stack dipped bread on a small plate, and after they are all dipped turn the stack over so the last piece dipped is on the bottom of the pile. Allow to sit for 10 minutes before cooking to ensure that all pieces are evenly soaked. Cook over medium-low heat in a non-stick pan with plenty of butter until nicely browned on both sides. Serve with warm maple syrup.