french toast

Have a case of the breakfast blues? Kick your routine up a notch with this delicious recipe from our kitchen expert, Beth Ann Sweeney of Coppermill Kitchen. Beth has mastered the art of cooking in some of the loveliest copper pots and pans we’ve ever seen and now she’s sharing one of her yummy creations here on Fetch!

Brûléed Orange French Toast

6 eggs, lightly beaten

1 cup heavy cream

¾ cup milk

¾ cup fresh orange juice

¼ cup firmly packed light brown sugar

2 tsp. vanilla extract

1 tsp. orange zest

½ tsp. salt

1Tbs. Grand Marnier (optional)

6 slices brioche, each 1 ¾ thick

softened butter for cooking

In a bowl whisk together eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Marnier until blended. Soak the bread slices really good.

Set your Copper pan to a medium heat (or any other pan you might have). Do not overcrowd the pan. Cook until golden brown.

Here is the extra pinch of love!

Transfer the bread to a baking sheet and sprinkle granulated sugar over each slice. Serve with syrup (I love to have it with Mrs. Knotts boysenberry syrup from Knotts Berry Farm in California where I am from.)

It may not be the healthiest of breakfast choices but served straight from your grandma it’s the reason why at 32 years-old I would still sleep over on Friday nights for that once in awhile treat.

-Beth

About Julia Reed

Julia Reed is a columnist at Garden & Gun magazine and a contributing editor at Elle Décor. She also contributes to The Wall Street Journal, Architectural Digest, and The New York Times, and makes frequent appearances on MSNBC. She is the author of five books, including But Mama Always Put Vodka in the Sangria, Adventures in Eating, Drinking and Making Merry and One Man’s Folly, The Exceptional Houses of Furlow Gatewood.

One Comment to “Brûléed Orange French Toast”

  1. Lynn Ziglar says:

    Thank you..love all your writings and this recipe should add zip to fall and winter.
    most cheerfully,
    Lynn Ziglar
    Atlanta

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