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Orange French Toast

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Orange French Toast
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 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

  1. Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
  2. Soak the bread slices in this mixture for 2 minutes a side.
  3. 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.
  4. 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.
  5. Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.
  1. Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
  2. Soak the bread slices in this mixture for 2 minutes a side.
  3. 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.
  4. 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.
  5. Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.

Tell us what you think

What 5 Others have said

  • Yummy. Can we go for mixed fruit Jam instead of Orange marmalade. Also to clear a doubt, won't the milk curdle if we add orange zest into it?

    Posted by Chithrakanth on 13th December 2012
  • It's so delicious..

    Posted by ekmekarasihayat on 16th March 2014
  • 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.

    Posted by cloakofwinter on 13th January 2014
  • 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

    Posted by lavka on 7th December 2012
  • Mmmmm, this sounds so delicious! I think I will have to try it this weekend :)!

    Posted by cookingfortheloveofit on 23rd November 2011
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