Brûléed orange french toast

(5.00/5 - 2 votes)

I´m incapable of following a recipe without making changes to it... This is my version of Williams-Sonoma original recipe.


4 eggs, lightly beaten
1 cup heavy cream ;
3⁄4 cup milk;
3⁄4 cup fresh orange juice;
60 g or 1⁄4 cup brown sugar;
2 tsp. vanilla extract;
1 tsp. orange zest;
1⁄2 tsp. salt;
1 Tbs. orange liquor;
6 slices brioche, each 1 1/2 inches thick;
Softened unsalted butter for cooking and serving;
6 tsp. granulated sugar;
Maple syrup for serving;


Step 1:

In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and liquor until blended. Soak the bread slices in the egg mixture for 15 seconds per side.

Step 2:

Heat a nonstick frying pan 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 minutes per side.

Step 3:

Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter, but try it simple first.

Step 4:

For those that doesn't have a kichen torch, place the slices with the granulated sugar in a oven tray, switch on the grill of the oven untill the sugar melts.

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