Orange-Rum Brioche French Toast
- 8 1-inch thick slices brioche or challah bread
- 6 eggs
- 4 Tbs. sugar plus more for sprinkling
- 1 Tbs. rum
- 1/2 tsp. orange zest loosely packed
- 1/4 tsp. vanilla extract
- Pinch salt cinnamon, nutmeg, grated star anise (optional)
- 2 cups whole milk
- 4 Tbs. unsalted butter for the pan or more, if needed
- 1/2 cup crème fraîche for topping
- Maple syrup for serving
- Set a wire rack on a rimmed baking sheet in the oven and preheat to 250 degrees. Arrange bread in single layer and cook turning once, until lightly toasted, about 20 minutes. (If the bread is stale you can skip this step.)
- In large mixing bowl, whisk together eggs, sugar, rum, orange zest, vanilla, salt, cinnamon, nutmeg, and star anise (if using) until thoroughly combined. Add milk and whisk to blend.
- In a medium bowl, beat crème fraiche until it forms soft peaks. Set aside.
- Heat 2 Tbs. butter in skillet over medium heat, swirling skillet until forming subsides. Soak 2-3 slices of bread in egg mixture. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes.
- Sprinkle top side with sugar, flip, and continue to cook swirling occasionally until browned on second side, about 3 minutes longer. Transfer toast to rack in oven in a single layer to keep warm and repeat with remaining slices of bread.
- Allow each batch of toast to heat in oven for at least 10 minutes (but not more than 30) to ensure it’s fully cooked through.
- Serve French toast with whipped cream and maple syrup. Serves 4. (Adapted from Daniel Gritzer)