Rosemary + Orange French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 pieces
 
Ingredients
  • 1 loaf of challah (or brioche), sliced and left out overnight to dry out
  • 2 ½ cups cream line milk
  • ½ cup heavy cream
  • One large sprig rosemary
  • 1 heaping tbsp orange zest
  • ½ vanilla bean
  • ¼ cup maple syrup
  • Pinch of kosher salt
  • 4 eggs
Instructions
  1. Chop off the heels of the challah and cut it into ¾ inch slices. You will dry out the bread before using it and for that there are two options. If you are the type to plan ahead, arrange the bread on a wire rack and leave it overnight to dry out. If you’re more of a do-it-all-at-once person, arrange the slices on a baking sheet in an oven at 300F for 15 minutes, flipping midway through. The idea is that the dryness will prevent the interior from becoming over-saturated when dipped in the egg mixture.
  2. Cut a vanilla bean lengthwise with a sharp knife. Scrape the interior of one half with the tip. Roll over the rosemary sprig win a pin to help release the rosemary flavor. Combine the vanilla bean and pod, milk, heavy cream, orange zest, and rosemary sprig into a saucepan and bring to a simmer. Remove immediately from the heat and let infuse for one hour, or until completely cool. Remove the vanilla pod and rosemary sprig.
  3. Add the maple syrup, salt, and eggs to the saucepan and whisk until homogeneous.
  4. Heat a non-stick pan or griddle over medium heat. It's hot enough when you can flick droplets of water onto the surface and they skid and sizzle before evaporating. Dip the challah slices one a time in the custard for 5 seconds per side, then cook until a golden-brown speckling develops on each side.
Recipe by dolce + dulce at https://www.dolceetdulce.com/rosemary-orange-french-toast/