Seville Orange French Toast
With Maple Whipped Cream
I love love love love love French toast. Love it. But there are two things about French toast that I don’t really understand. First, I don’t get why it’s got a reputation for being difficult. I mean, it’s literally better if you have day-old bread, and beyond that it’s simply a matter of mixing basic kitchen staples and throwing the whole shebang in a frying pan. Second, I really don’t get why French toast is so often drowned in ridiculously-over-the-top sweetness. A little sweet kick really makes the whole thing come alive, but it seems like all too often, French toast is just drowning in some form of sugar. In fact, over-sweetened brunch carbohydrates are an annoying trend that I’d like to see quashed right now. After all, it’s a merger between breakfast and lunch, not breakfast and dessert.
Seville (or bitter) orange is an intense flavor – orangey yes, but sour, bitter and aromatic all at once. The maple whipped cream is just sweet and rich enough to round the whole thing out without overpowering. In my opinion you need to make these both together, but if you’re in the mood for the French toast but not the whipped cream (for some strange reason), you could simply top it off with good ol’ maple syrup. The real stuff – not the fake stuff. Never the fake stuff.
As mentioned above, this is best with a nice, dense, day-old bread. If you have leftover French bread, challah, or something similiar, then this recipe will work best. If you can, avoid standard grocery-store loaf bread for this recipe – its softness and the fact that it soaks up a lot of egg mixture makes it overly dense and mushy.
If you can’t find Seville oranges, you can use any orange citrus, including sweet oranges, tangerines, etc. That being said, if you do go with a sweet orange, I would recommend using a little lemon juice in order to round out the sweetness and bring more depth to the dish.
While this dish isn’t terribly high in sodium, it is easy to see how a very small amount of salt (the salt in the bread plus a measly 1/2 tsp) can really add up.
No pantry pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
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