Last recipe for February…and I’m getting it up a few days in March. My bad folks…I’ve been equally exhausted, preoccupied, lazy and a bit germ infested. I digress though…because, well, there is deliciousness ahead.
Blood oranges are deeeeeeeeelicious. They are like a regular orange with punch. In my pre blog days, I had made an orange flavoured French toast with some leftover challah I had made and I figured, why not try this…especially since after making Spoon Fork Bacon Blog’s: Blueberry and Cardamom Oat Cookies, I am a big fan of Cardamom.
The taste of the custardy French toast batter is ridiculous. It’s just sweet and warm and that bit of orange just sends it to this lovely place…and the smell…omg…as this stuff cooks…it fills your kitchen with yummy-ness…and made me thing how good this flavour combo would be as a cinnamon roll….or I guess cardamom roll? hah!
My only complaint with this recipe…and it’s seriously minor, is the use of baguette over other types of bread like thick sliced Texas Toast or challah. Baugettes tend to have a really thick, tough and crunchy crust. This, in my opinion is great for dipping into good olive oil and some balsamic, salt and pepper…but it’s not so good for a custardy, griddled piece of French toast. It was hard and awkward to cut on my plate and tough to chew. For that reason alone, I strongly suggest you do not use a baguette.
If you do opt to try a baguette, I would suggest you make the slices thinner. It makes the crust less of an issue and there is a greater absorbency of the custard, which makes for a creamer, tastier piece of French toast.
As you can see in the picture below, I didn’t do much for presentation…I just wasn’t feeling like being fancy…though I should probably try to be better at that as a food blogger. That being said, the dish is so good, I really don’t think presentation matters. Oh and another great thing about this recipe, it makes a ton of custard, which will keep for a few days…I think it is def. closer to the serves 6 than serves 3 side of things….unless you have very, very hungry people at your table. The recipe can also be easily doubled should you be hostessing a massive brunch.
Recipe Rating: 4.5 knives out of 5
Om, nom, nom,
Spoon Fork Bacon’s:
Blood Orange and Cardamom French Toast
Serves 3 to 6
6 large eggs, very well beaten
1 cup whole milk
2/3 cup light brown sugar
zest and juice from 1 blood orange
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1 demi sourdough baguette, sliced (on a bias) into 1 1/2 inch thick pieces (about 6 full pieces) ***Note: I would recommend some thick sliced Texas Toast or day old challah instead.
6 tablespoons unsalted butter, softened and divided
2 tablespoons extra virgin olive oil, divided
blood orange zest
Pure Maple syrup
1. In a large and shallow baking dish whisk together the eggs, milk, brown sugar, blood orange zest, juice, vanilla, cardamom, and salt. Whisk for at least 2 minutes to ensure mixture is completely combined.
2. Place a large skillet over medium heat and add 3 tablespoons butter and 1 tablespoon oil.
3. Soak three slices of bread in the egg batter, flip and allow bread slices to sit in the mixture for 30 seconds.
4. Once butter has melted and skillet is hot add the soaked pieces of bread to the hot surface, 1 inch apart.
5. Pan fry each slice of French toast for 4 to 5 minutes or until browned and crisp on the surface. Flip and continue to pan fry for an additional 3 to 4 minutes.
6. Transfer French toast slices to a baking sheet and keep warm in the oven.
7. Repeat steps 2 through 5 with the remaining slices of bread.
8. Serve French toast with a drizzle of syrup, fresh raspberries and fresh blood orange zest.