Brioche French Toast with Orange Marmalade Syrup

Name: Brioche French Toast with Orange Marmalade Syrup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/2 cup fresh orange juice; 2 tablespoons unsalted butter; 1/2 teaspoon vanilla extract; 2 oranges, segmented; 1 teaspoon orange zest; 6 large eggs, lightly beaten; 1 1/2 cups heavy cream; 1 cup milk; 3/4 cup fresh orange juice; 2 teaspoons vanilla extract; 1 teaspoon orange zest; 1/2 teaspoon fine sea salt; Eight 1 3/4-inch-thick slices day-old brioche; 6 tablespoons unsalted butter, plus more for serving; 4 tablespoons canola oil

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Brioche French Toast with Orange Marmalade Syrup

1 Review

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1229

Total Fat

84

Saturated Fat

41

Carbohydrates

98

Dietary Fiber

4

Sugar

58

Protein

22

Cholesterol

509

Sodium

766

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1229

Total Fat

84

Saturated Fat

41

Carbohydrates

98

Dietary Fiber

4

Sugar

58

Protein

22

Cholesterol

509

Sodium

766

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

Orange Marmalade Syrup:

3/4 cup sugar

1/2 cup fresh orange juice

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

2 oranges, segmented

1 teaspoon orange zest

French Toast:

6 large eggs, lightly beaten

1 1/2 cups heavy cream

1 cup milk

3/4 cup fresh orange juice

2 teaspoons vanilla extract

1 teaspoon orange zest

1/2 teaspoon fine sea salt

Eight 1 3/4-inch-thick slices day-old brioche

6 tablespoons unsalted butter, plus more for serving

4 tablespoons canola oil

Directions

For the syrup: Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted. Stir in the oranges and zest.
For the French toast: In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined. Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side.
Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle. Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side. Repeat with the remaining bread. Serve the orange marmalade syrup over the French toast.