Yummy Orange French Toast

Orange French toast is what happens when you take Sunday brunch seriously. The egg custard gets boosted with fresh orange juice and a splash of Grand Marnier, then the bread soaks long enough to drink the whole thing up. Pan-fried in butter and tossed in a brown sugar coating, every slice turns out custard-soft inside with crisp caramelized edges.

The long soak is the secret here. Two hours minimum, ideally overnight. Day-old Italian bread is sturdy enough to handle that without falling apart, and it absorbs the custard deep into the middle instead of just wetting the surface. Fresh, soft bread will turn to mush.

The orange liqueur is technically optional but does something fresh OJ alone can’t. It carries the bittersweet peel flavor that makes this taste like a proper restaurant brunch instead of breakfast at home.

Use a wide electric skillet or large nonstick pan so you can cook several slices at once. The sugar dredge happens immediately after the toast hits the plate while the surface is still buttery enough to grip the sweet coating.

Chef Tips

• Slice the bread a half-inch thick. Thinner pieces fall apart during the soak; thicker ones won’t cook through before the outside burns.
• Don’t crowd the pan. Leave space between slices so each one browns instead of steams.
• Wipe out the pan and add fresh butter between batches. Burnt butter ruins the flavor of subsequent slices.
• Serve immediately. The sugar coating turns to syrup as the toast cools.

Variations

• Add a teaspoon of orange zest to the custard for an even bigger citrus punch.
• Top with sliced strawberries or fresh blueberries and a dusting of powdered sugar.
• Swap the Italian loaf for thick-cut brioche or challah for a richer, eggier version.