How Martha Stewart Sprinkles Orange Flavor on French Toastc : “Everyone likes this French toast dish, so it’s ideal for company. Every slice tastes zesty thanks to orange zest, juice, and liqueur. Martha Stewart recommends butter, sanding sugar, or pure maple syrup. For a winner, try her morning classic remix.
How Martha Stewart Sprinkles Orange Flavor on French Toast
1.Ingredients
- large eggs
- 2 ½ tablespoons orange-flavored liqueur, such as Grand Marnier
- 1 tablespoon sanding sugar, plus more for serving
- Coarse salt
- 1 ½ teaspoons finely grated orange zest plus 2 tablespoons juice
- 1 ¼ cups whole milk
- 6 tablespoons sunflower oil
- 3 tablespoons unsalted butter, plus more for serving
- 1 loaf brioche (20 ounces), cut into ½-inch slices
- Pure maple syrup, for serving
2.Directions
- Fork-beat eggs in a large shallow plate. Beat in liqueur, sugar, huge pinch salt, orange zest, and juice. Add milk and mix.
- Heat 4 tablespoons oil and 2 tablespoons butter in a big heavy skillet on medium-high until sizzling.
- Carefully dip each piece of brioche into egg mixture to coat and place to skillet (do not overcrowd).
- Flip once as batches cook for 5 minutes until golden brown. Transfer to paper-towel-lined wire rack. With leftover brioche, add oil and butter as needed.
- Brioche browns too quickly? Reduce heat. Try maple syrup or butter with sugar.
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3.Cook’s Notes
- Always zest your citrus before juicing — it’s much easier.
- Dip the bread just before cooking, and take care with tender brioche slices.
- If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.
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