Sunday Breakfast

My father-in-law spent the weekend with us. I didn't have time to make all our meals so I picked one - breakfast - and tried to make it special. I love French Toast but don't make it very often. I usually make an overnight recipe for the holidays - everything is made the night before and in the morning you just pop it in the oven. This time I made a recipe that is cooked in a frying pan, sprinkled with sugar and caramelized with a culinary torch. I also made scrambled eggs and bacon.

Brûléed Orange French Toast

6 eggs, lightly beaten
1 cup heavy cream
3/4 cup milk
3/4 cup fresh orange juice
1/4 cup firmly packed light brown sugar
2 tsp. vanilla extract
1 tsp. orange zest
1/2 tsp. salt
1 Tbs. Grand Marnier (optional)
6 slices brioche, each 1 3/4 inches thick
Softened unsalted butter for cooking and serving
6 tsp. granulated sugar
Maple syrup for serving

In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Marnier until blended. Soak the bread slices in the egg mixture for 10 seconds per side.

Over medium heat, brush a frying pan with butter. When the pan is hot, cook the bread in batches, turning once, until golden and crisp, about 2 minutes per side.

Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a culinary torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter.