RCI-EG.002.0069.001
Silver Palate-style French Toast
The wonderful cookbook The Silver Palate has an over-the-top French toast recipe. By using croissants instead of regular bread, and cream instead of milk, it is enough to harden anyone's arteries.
Prep8 min
Cook5 min
Total13 min
Servings4
Difficultyintermediate
Ingredients
- 5 unit
- ⅔ cup
- ⅓ cup
- zest of 1 orange1 unitfinely grated
- 2 teaspoons
- thick slices of day-old bread8 unitbetter if slightly stale
- 1 unit
- 1 unit
- 1 unit
Method
1
Whisk together eggs, milk, triple sec, orange zest, and cinnamon in a shallow bowl until well combined. Let the mixture sit for 1 minute to allow flavors to blend.
2
Heat a large skillet or griddle over medium-high heat and add butter, swirling to coat evenly once melted.
3
Working with one slice at a time, dip each piece of day-old bread into the egg mixture, ensuring both sides are saturated but not soggy (about 2-3 seconds per side).
4
Place the coated bread slices onto the hot buttered skillet in a single layer, working in batches if necessary to avoid overcrowding.
3 minutes
5
Cook the first side until golden brown and crispy, approximately 3 minutes, then flip carefully.
6
Cook the second side until golden brown and the edges are slightly caramelized, about 2-3 minutes longer.
3 minutes
7
Transfer the cooked French toast to a serving plate and keep warm while finishing any remaining batches.
8
Arrange the finished French toast on individual plates and drizzle generously with warm maple syrup.
9
Top with fresh berries and serve immediately while still warm.