Bruleed Orange French Toast (1/2 Per Brioche Loaf)
Bruleed Orange French Toast (1/2 Per Brioche Loaf)

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, bruleed orange french toast (1/2 per brioche loaf). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Bruleed Orange French Toast (1/2 Per Brioche Loaf) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Bruleed Orange French Toast (1/2 Per Brioche Loaf) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bruleed orange french toast (1/2 per brioche loaf) using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bruleed Orange French Toast (1/2 Per Brioche Loaf):
  1. Get Eggs, lightly beaten
  2. Take Heavy cream
  3. Get Milk
  4. Prepare Fresh orange juice
  5. Prepare Light brown sugar, firmly packed
  6. Take Vanilla extract
  7. Prepare Orange zest
  8. Take Salt
  9. Take Grand Marnier (optional)
  10. Get Brioche, 1 3/4" thick (challah bread sub)
  11. Prepare as needed Softened butter for cooking and serving
  12. Get Granulated suger
  13. Get as needed Maple syrup for serving
Instructions to make Bruleed Orange French Toast (1/2 Per Brioche Loaf):
  1. In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt, and Grand Marnier until blended. Soak the bread slices in the egg mixture for 10 seconds per side
  2. Set an electric skillet to medium heat and brush with butter. When the pan is hot cook the bread in batches ( do not overcrowd), turning once until golden and crisp - about 2 min per side.
  3. Transfer the French toast to a baking sheet. - Sprinkle 1 tsp granulated sugar evenly over the surface of each slice.
  4. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. - Serve immediately with maple syrup and butter.

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