Orange French Toast
by Nigella. Featured in NIGELLA EXPRESSIntroduction
There is not a type of French toast I don't love, but this version — a kind of eggy, squidgy toast and marmalade — is the perfect mixture between morning-sharp and weekend treatiness.
For US cup measures, use the toggle at the top of the ingredients list.
There is not a type of French toast I don't love, but this version — a kind of eggy, squidgy toast and marmalade — is the perfect mixture between morning-sharp and weekend treatiness.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Serves: 2
- 2 large eggs
- grated zest of 1 orange
- 60 millilitres full fat milk
- ¼ teaspoon ground cinnamon
- 2 large, thick slices white bread
- juice of 1 orange
- 75 grams fine-cut marmalade such as Tiptree
- 50 grams caster sugar
- 1 tablespoon butter
- 2 large eggs
- grated zest of 1 orange
- ¼ cup whole milk
- ¼ teaspoon ground cinnamon
- 2 large, thick slices white bread
- juice of 1 orange
- ¼ cup fine-cut marmalade such as Tiptree
- ¼ cup superfine sugar
- 1 tablespoon butter
Method
- Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
- Soak the bread slices in this mixture for 2 minutes a side.
- While the eggy bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes. If you need to, let this syrup stand while you cook the bread.
- Heat the butter in a heavy-based frying pan and cook the eggy bread for about 2 minutes a side over a medium heat until golden.
- Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.
- Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
- Soak the bread slices in this mixture for 2 minutes a side.
- While the eggy bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes. If you need to, let this syrup stand while you cook the bread.
- Heat the butter in a heavy-based frying pan and cook the eggy bread for about 2 minutes a side over a medium heat until golden.
- Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.
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Show more commentsDelicious! Used the last of my Jukelage (Norwegian holiday bread), Seville orange marmalade and topped it with fresh blueberries. A lovely Saturday treat. The syrup is a keeper!
Loved it, was a wonderful find. Was looking for something different, this was it.
The milk and marmalade aren't cooked together..you just pour over the syrup when toast is done cooking...so yayyy no curdling!! This is yummy!!!
This is one of my favourite weekend breakfasts. In fact I go fast and loose on the marmalade. I keep frozen zest in a freezer baggie and tend to amp up the volume on the orange. Does anyone else use a spritz of whipped cream?
For years, I have been making an orange French toast recipe of mine that is almost identical to this one. The important difference is that I add about a 1/4 cup of Grand Marnier to the egg mixture. I also sometimes use nutmeg instead of cinnamon.
The children are with their Nanny and Grandad and how do I treat myself? With Nigella's orange eggy bread. It is delicious! I love marmalade and I always return to this recipe. I agree you probably don't need the zest but it is delicious either way and the zest does not curdle the milk.
It's so delicious..
Made this dish using confectioner's sugar (melts well) and Dickinson's Marmalade from Publix. Really tasty dish. The orange zest is superfluous - you get a lot of this from the Marmalade if you don't necessarily use a fine cut variety. Fast, messy and delicious.
Had this for breakfast this morning, whilst you won't think it, it was GOWJAS had a big citrus wake up tang!! Well done Nigella x
Mmmmm, this sounds so delicious! I think I will have to try it this weekend :)!