Saturday, August 4, 2012

Creme Brulee French Toast with Orange Blossom Water

After posting 3 salads in a row, I wouldn't want to leave you with the impression that I'm eating super healthy right now. This is a great recipe for using up leftover baguette. I didn't get much of an orange blossom flavour, so if you like that, you might want to increase it a bit.

One word of caution, I used a smaller pan and I believe that's why my bread didn't get crispy on the bottom. I'd pay attention to the pan suggestion, but even then I'm not 100% sure it will crisp up. Either way, it's still delicious.

I added some fresh strawberries and blueberries to the mix and it was quite nice, so feel free to play around with it a bit. You might also consider letting it soak overnight.

One year ago: Creamy, Lemony Eggs with Prosciutto
Two years ago: Corn and Tomato Gratin

Creme Brulee French Toast with Orange Blossom Water (from In the Kitchen with a Good Appetite)

1 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs, well beaten
1 1/2 cups milk
2 tbsp freshly squeezed orange juice
2 tsp orange blossom water
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp kosher salt
280g French baguette, sliced diagonally, 1" thick

1. Preheat oven to 375F.
2. In a medium bowl, whisk together brown sugar and butter until sugar is dissolved. Pour into a large rimmed baking sheet (11x17).
3. In a shallow dish, combine eggs, milk, orange juice, orange blossom water, vanilla, cinnamon, and salt. Coat both sides of bread slices in mixture and let soak for at least 15 minutes.
4. Place bread on prepared baking sheet. Bake for 25 - 30 minutes or until tops are golden brown and sugar is bubbling.
5. Serve immediately with crunchy brown sugar side up.

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