Name: French Toast
Ingredients: 3 eggs; 3 tablespoons sugar; 3/4 cup whole milk or half milk and half fresh cream; 1 tablespoon Cointreau (orange liqueur); 1 tablespoon vanilla extract (or 1/2 teaspoon vanilla essence); 1 tablespoon cinnamon (+ extra for finishing, if desired); A pinch of salt; Zest of 1 orange; 3 tablespoons butter (for frying)

Ingredients

Scale

3 eggs
3 tablespoons sugar
3/4 cup whole milk or half milk and half fresh cream
1 tablespoon Cointreau (orange liqueur)
1 tablespoon vanilla extract (or 1/2 teaspoon vanilla essence)
1 tablespoon cinnamon (+ extra for finishing, if desired)
A pinch of salt
Zest of 1 orange
3 tablespoons butter (for frying)

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Instructions

In a bowl, combine the eggs, sugar, milk, Cointreau, vanilla extract, cinnamon, salt, and orange zest. Whisk together using a fork.
Slice a loaf of brioche bread or another firm, day-old bread into 6 slices, each about 2cm thick.
Dip each slice of bread into the egg mixture, letting it soak for about 30 seconds on each side. Be careful not to let the bread get too soggy.
Lightly dust each side of the soaked bread slices with sugar through a sieve. This helps create a caramelized crust when fried.
Heat the butter in a frying pan over medium-low heat and add the bread slices. Cook until golden brown on one side, then flip and repeat on the other side.
Remove the French toast from the pan and optionally sprinkle with a mix of sugar and cinnamon. Serve immediately on a warm plate.
For a twist, instead of the sugar-cinnamon mix, try serving with a berry compote and a dusting of powdered sugar.
Tip: If making a large batch, preheat your oven to about 80-100°C (176-212°F). As you cook each batch of French toast, place them on a baking tray and keep them warm in the oven while you cook the rest.