Orange Cardamom French Toast
Orange Cardamom French Toast, topped with Crème Fraîche, vanilla and a side of freshly squeezed orange juice for the perfect winter breakfast--Inspired by Sabon's new collection.
Ingredients
- 1 loaf bread Challah is delicious here!
Bread Dip
- 4 eggs
- 1/4 cup milk Dairy or non-dairy is fine. I used coconut milk.
- 1/4 cup orange juice Only use 1/3 cup if the alcohol is omitted.
- 2 tbsp cognac
- 1 tbsp vanilla extract
- 1 tsp freshly grated orange zest
- 1/4 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- 1 tbsp maple syrup
- pinch salt
Crème Fraîche Topping
- 1 cup cultured cream
- 1 whole vanilla bean split lengthwise
- 1 tbsp maple syrup
- pinch salt
Toppings
- Crème Fraîche
- Crushed Pistachios
- Freshly Grated Orange Zest
Instructions
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Beat together the bread dip ingredients and pour into a shallow, wide baking dish for even dipping.
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On a skillet or griddle, melt butter and turn on medium heat - heat until the butter melts and spread it evenly.
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Dip the bread in the bread dip to evenly coat and transfer the bread to the skillet/griddle.
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Cook slowly on medium heat for an even browning and turn after about 3 minutes.
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While the bread is cooking, mix/whip the crème fraîche ingredients together in a small bowl.
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Crush the pistachios if needed by placing in a ziplock bag and crush with a kitchen mallet or your hands (I used a mortar and pestle)
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Remove the bread after both sides have browned evenly and top with the crème fraîche, crushed pistachios and orange zest.
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Enjoy!
Basic tips for French Toast
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Dip the bread, don’t soak. If you soak-cover pan with lid to cook center if “soaking” not dipping.
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If you typically undercook your french toast, use day old or toasted challah as it’s a little drier.