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Orange-Pistachio French Toast

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"If we're out for brunch and I'm craving something sweet, French toast is the way to go. The crispy bite and fluffy chew, oozing with syrup and usually topped with more goodness, is a moment in heaven. In my own kitchen, I love to experiment with different spices and breads to see how far I can take French toast. I've gotten pretty crazy with toasts before. (Have you seen my '25 Epic Toasts' video?) But this orange-pistachio French toast takes on a more elevated vibe. You could also use sliced baguette or any thick and hearty bread in place of the brioche."

List of Ingredients

For the spiced syrup:
◦ 1 cup maple syrup
◦ � teaspoon ground cinnamon
◦ � teaspoon ground cardamom
◦ 1 2-inch strip orange zest (see Note)

For the French toast:
◦ 3 large eggs
◦ 2 tablespoons dark brown sugar
◦ � teaspoon ground cinnamon
◦ � cup whole milk
◦ Grated zest and juice of 1 large orange (see Note)
◦ Pinch of salt
◦ Unsalted butter, for the pan
◦ 8 (1-inch-thick) slices brioche

For serving:
◦ 1 � cups raspberries (about 6 ounces)
◦ � cup chopped pistachios


Recipe

Make the syrup:
In a small saucepan, whisk together the maple syrup, cinnamon, and cardamom. Add the orange zest and bring to a simmer, then cook for 3 minutes. Remove the orange zest and set the syrup aside until ready to serve.

Meanwhile, make the French toast:
In a large shallow bowl or baking dish, whisk together the eggs, brown sugar, and cinnamon until thoroughly blended. Add the milk, orange zest, orange juice, and salt and whisk to combine.

Heat a large nonstick pan over medium heat. When hot, add about 2 teaspoons butter, moving it around until the pan is coated. As the butter melts, soak two slices of the brioche on each side for about 15 seconds in the egg mixture. Transfer the bread to the pan and cook until golden brown on both sides and set in the center, 3 to 4 minutes per side. Repeat with the remaining bread and egg mixture, adding a bit more butter as needed.

Serve the French toast drizzled with the syrup and topped with raspberries and pistachios.

Makes 8 slices






❧ Note:
You only need one orange for this recipe�take a strip of zest off first for the syrup, then use the rest of the zest and the juice for the egg mixture.