Orange Cream French Toast
Transform your breakfast game with this luscious Orange Cream French Toast, a delightful twist on the classic morning favorite. Infused with the vibrant flavors of fresh orange zest and juice, this recipe combines a rich custard base of eggs, whole milk, and heavy cream for perfectly soaked brioche or challah slices. A hint of warm cinnamon and sweet vanilla enhances the citrusy brightness, while a quick skillet fry in buttery goodness yields golden, crisp edges and a pillowy soft interior. Simply dust with powdered sugar and serve with maple syrup or a dollop of orange marmalade for a sunny, citrus-kissed start to your day. This indulgent breakfast dish is quick, easy, and perfect for weekend brunches or special occasions, making it a standout in your culinary repertoire.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 tablespoon Orange zest
- 0.25 cup Orange juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 8 slices Thick-sliced bread (such as brioche or challah)
- 3 tablespoons Unsalted butter
- 2 tablespoons Powdered sugar (for serving)
- Maple syrup or orange marmalade (optional, for serving)
Instructions
In a large mixing bowl, whisk together the eggs, milk, heavy cream, orange zest, orange juice, vanilla extract, granulated sugar, cinnamon, and salt until well combined.
Preheat a large non-stick skillet or griddle over medium heat.
Dip each slice of bread into the orange cream mixture, turning to coat both sides thoroughly. Let the bread soak for about 10 seconds per side to ensure maximum absorption.
Add 1 tablespoon of butter to the preheated skillet and allow it to melt evenly.
Place 2–3 slices of the soaked bread into the skillet, depending on the size of your pan, ensuring they are not overcrowded.
Cook the bread slices for 2–3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Repeat the process with the remaining bread slices, adding more butter to the skillet as required.
Transfer the cooked French toast to a serving plate and keep warm. Optionally, place cooked slices on a baking sheet in a 200°F (93°C) oven to keep them hot while cooking the rest.
Dust the finished French toast with powdered sugar before serving.
Serve warm with maple syrup or orange marmalade on the side, if desired.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 102.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 624 mg | 48% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
