orange cinnamon french toast

6 large eggs
2 cups half and half
2/3 c. fresh orange juice
grated zest from 1 orange
1/3 c. pure maple syrup
1 t. ground cinnamon
1/4 t. freshly grated nutmeg
8 slices challah or brioche, 1 inch thick
1/2 stick butter

Preheat oven to 375°. Combine the eggs, half and half, orange juice and zest, maple syrup, cinnamon and nutmeg in a bowl. Soak the bread thoroughly in the custard mixture.

Heat a large saute pan over medium-high heat and add 2 tablespoons butter. Once the butter is melted and beginning to foam, place some soaked bread slices into the pan. Fry the bread until golden brown, about 3 minutes per side. Remove the toast to a baking pan and cook in oven 5-10 minutes. Repeat with remaining slices.

Serve with additional butter, maple syrup and powdered sugar if desired.

Serves 4-6 (1 to 2 slices per person).

Recipe source:

“Tom Douglas’ Seattle Kitchen” (Tom Douglas)