Orange-Vanilla-Walnut French Toast

DESCRIPTION

French toast tastes best when the bread has been soaked all the way through, so it stays moist and creamy on the inside even after it’s been cooked.

Total Time
40 Mins
Serves
2
Meal
Breakfast Brunch

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins

Nutrition

Calories
480 cal
Total Fat
8 g
Polyunsaturated Fat
1 g
Cholesterol
15 mg
Sodium
630 mg
Carbohydrates
85 g
Dietary Fiber
9 g
Protein
17 g

Ingredients

  • 2 navel oranges
  • 1 ruby grapefruit
  • 3 eggs, large
  • Pinch of salt
  • Pinch of cinnamon
  • 1 teaspoon vanilla extract, pure
  • 1/2 teaspoon orange zest, grated
  • 1/2 cup milk (possibly more), skim recommended
  • 3 or 4 1/2-inch slices California Walnuts Whole-Wheat Walnut Artisan Bread
  • Butter for the pan
  • Maple syrup, real
  • Yogurt (optional)

Preparation

  1. Peel the fruit, and, using a sharp serrated knife, section them over and into a bowl. Set aside.
  2. Begin heating a skillet or a griddle over medium heat.
  3. Break the eggs into a pie pan, add a pinch each of salt and cinnamon, and beat with a fork until smooth. Beat in the vanilla and orange zest.
  4. Continue to stir the mixture as you drizzle in the milk. When it appears to be well blended, add the bread, pushing it down gently with the back of a fork.
  5. Let the bread sit in the egg mixture for about 2 minutes, then turn it over, and let it sit for another 2 minutes. It should be soaked all the way through.
  6. Melt some butter on the hot cooking surface, then add the soaked bread. Fry over medium heat for 8 to 10 minutes on each side, or until golden. (If it begins to brown too much or too fast, turn the heat down. It’s important that the French Toast be cooked all the way through.)
  7. Serve hot, with real maple syrup and a dollop of yogurt, if desired, and with the prepared grapefruit and orange segments on the side and a citrus zest curl on top.