Bloody Orange Brioche French Toast
Equipment
- Mixing Bowl
- Whisk
- Large Skillet
- Spatula
Ingredients
- 8 slices brioche bread
- 4 large eggs
- 1 cup milk
- 1/2 cup blood orange juice
- 2 tablespoons blood orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- Blood orange slices for serving
- Pomegranate seeds for garnish
Instructions
- Whisk the eggs, milk, blood orange juice, blood orange zest, vanilla extract, and cinnamon in a mixing bowl until fully combined.
- Place the brioche slices in a shallow dish and pour the egg mixture over them. Let the slices soak for 2 minutes on each side.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Swirl to coat the pan.
- Cook 4 brioche slices at a time for 3 to 4 minutes per side until golden brown. Add the remaining butter before cooking the second batch.
- Serve the French toast warm with blood orange slices and pomegranate seeds scattered on top.
Notes
Soak the brioche just long enough to absorb the mixture without falling apart. Use day-old bread if possible for better texture. The pomegranate seeds add extra color and a slight crunch that contrasts with the soft toast. Leftovers reheat well in a toaster oven to restore crisp edges.
Course: Breakfast
Cuisine: French
Equipment: Mixing Bowl, Whisk, Large Skillet, Spatula
Cuisine: French
Equipment: Mixing Bowl, Whisk, Large Skillet, Spatula