Go Back
Print

PANETTONE FRENCH TOAST WITH BAKED ORANGES IN SYRUP

A luscious, velvety french toast, dowsed with the most decadent Baked Oranges in Syrup. A middle eastern vibe for this breakfast or brunch treat
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

ORANGES IN SYRUP

  • 8 oranges or clementines , peeled
  • 2 tbsp butter
  • 1/2 cup honey
  • juice and zest of two oranges
  • 3 bay leaves
  • 4-5 dashes angustura bitters (grapefruit or cardamom bitters are also an option!)

FRENCH TOAST

  • 8 thick slices of panettone or other egg bread (challah or brioche)
  • 8 tbsp whole milk or light cream
  • 6 eggs
  • 1 tsp cinnamon
  • butter
  • 4 tbsp slivered pistachios
  • 2 tsp of poppy seeds

Instructions

ORANGE SYRUP

  1. Place butter, honey, juice and zest of the two oranges, and bitters into a saucepan over med-high heat. Cook down until reduced to a syrup. Set aside 2 tbsp of the syrup and let cool slightly.
  2. Place peeled oranges or clementines into a baking dish and cover with the syrup. Bake at 350F for 10-15 minutes.

FRENCH TOAST

  1. Preheat a skillet at medium to med-high heat. (Don't let pan get too hot)
  2. Beat the milk or cream, eggs, and cinnamon in a shallow wide bowl or baking dish. Add 2 tbsp of the syrup into the batter. Soak your bread pieces in the egg mixture.
  3. Add two tbsp of butter to the warmed pan. Let melt and start to bubble.
  4. Allowing excess batter to run off, add bread pieces in batches to the butter.
  5. Cook first side for 5-6 minutes, checking for browning. Turn when golden. Cook other side for another 4 minutes. This will be affected by the thickness of your slice. Transfer to a warmed plate.
  6. Do the same with the remaining slices, adding more butter if necessary.

TO SERVE

  1. Plate your french toast. Drizzle warmed baked syrup over the toast and place 2 oranges with each serving. Scatter slivered pistachios and poppy seeds over the oranges and toast. Serve vanilla or greek yogurt on the side.

Recipe Notes

This recipe could not have come about without the creativity of Dale Gray, a fellow Instagrammer and amazing cook, photographer, 'feedfeed' editor, and teacher. Please visit her site on Instagram.