I love French toast–it always was one of my mom's favorites so we had it quite often as children. It's of course most worth making when a good, thick bread is involved, which is why "pain perdu" (literally, "lost bread," but referencing stale bread) always held so much appeal to me. After a good soaking in milk, vanilla, and egg (this recipe uses orange–zest and liquor–instead of any cinnamon for flavoring) and a quick fry on a griddle, the end product is a soft, custard-y center enrobed in a crispy, sweet shell. It's dessert-for-breakfast at its most hearty and indulgent, and it's phenomenally good.
1 large brioche or challah loaf
3 tablespoons orange liqueur, such as Grand Marnier
1 1/2 cups milk
1 tablespoons sugar
2 tablespoons honey
1 1/2 teaspoons vanilla extract
2 teaspoons grated orange zest
3/4 teaspoons salt
Oil, for pan
Confectioners' sugar, hulled strawberries, and/or syrup, to serve
1. Preheat the oven to 250 degrees F. Slice the bread in 3/4-inch slices.
2. In a bowl, whisk together the eggs, milk, honey, sugar, orange liqueur, vanilla, orange zest, and salt. Pour the egg mixture into a large shallow plate and soak a few slices of bread for about 5 minutes, turning once.
2. Heat 1 tablespoon oil in a saute pan over medium heat. Take each slice of bread from the egg mixture, and place in pan. Add more bread to the egg mixture to soak. Cook for 2 minutes on each side, or until browned. Place the cooked bread on a baking sheet to keep warm in the oven. Wipe out the pan with a dry paper towel, add more oil, and continue to cook the remaining bread. Sprinkle with confectioners' sugar and serve hot with syrup and/or fruit.