6 slices of naturally leavened bread
2 large eggs
1/2 cup milk
2 T orange juice
1+ T bourbon
1 T orange zest
1 pinch cinnamon
2-3 T butter at room temperature
Maple syrup, warmed (a splash of bourbon is a nice touch here too)
Berries and/or bananas for garnish
Heat a cast iron skillet on the stove top.
Cut boule in half. With cut side down, make slices a bit less than half an inch thick. Wash/dry the berries. Warm the syrup.
Wisk together eggs, milk, orange juice, bourbon, zest and cinnamon. Pour into a shallow pan or plate for dipping.
Butter the skillet. Dip both sides of the bread slices in the egg mixture. Let them soak up some of the liquid, but don’t drench. Do this as you cook them, not all at once. Cook through in batches. Serve on warm plates. Garnish with butter, maple syrup and berries.
Download a PDF of this recipe here.
2 big servings.
The bread is key. A rustic french-style boule like Tartine is what makes this whole thing happen. It’s FRENCH toast!
Bourbon. Yes. Everyone’s favorite old-time/bluegrass tune is called “Whiskey Before Breakfast”, thereby making bourbon in your french toast perfectly acceptable.
Buy the song here.
Make the zest with a zest tool, not a microplane, so you get those pretty little strips.
For bread this thick and moist, cast iron is the only way to go - it cooks all the way through without charring the outside.
Keep the cooked slices in a warm oven until they’re all done and always serve on warm plates.