French toast with an orange twist

Maybe because I'm more of a morning person, I really love the first meal of the day.  On weekdays, my routine is usually a ham and egg sandwich or toasted English muffin with peanut butter, alongside a homemade mocha frap.  On weekends, it's nice to set the table (the little one does that, actually) and start the day lingering over breakfast.  The boys often enjoy a little something sweet.  Pancakes, in some form, are regularly on the menu and sometimes there's French toast.

I once heard someone, somewhere, say that the "secret ingredient" to everything is booze.  I don't drink a lot but I'm starting to think that's a very true statement.  Take this French toast.  Regular French toast is delicious as it is but add an element of citrus with not only fresh orange zest and juice but also some orange liqueur and you've got something special.

Of course, the little guy enjoyed his French toast minus the liqueur but I have to say it adds a nice punch here for the grownups.  The trick is not to overdo it because I find it can be bitter if used too generously.  

This orange French toast was part of the "baking bonus" segment of Martha Bakes that I watched recently.  I took the essential idea of adding the orange flavors but leaned on the lighter Cooking Light recipe that I'm partial to.  I use low-fat milk (and not too much because I like the flavor of the eggs to come through), just a touch of sugar, and bakery-style white bread, as opposed to richer brioche.

It was tasty...very tasty.  You know the magic orange zest imparts on baked goods and it does that to this French toast.  The orange liqueur heightens the flavor and the whole thing is refreshing and sweet - a lovely breakfast and good start to a weekend morning.  I love the sunny golden hue of French toast, particularly brightened here by the burst of orange.  

I'm all for the classics and occasionally trying different spins on them to keep things interesting.  It's not only fun to eat but keeps cooking interesting, I think.  This French toast is a good example.  It's something very familiar yet a little special for your weekend breakfast.

I tend to go a little crazy with orange zest but you don't need a ton since you don't want clumps of zest potentially clinging to your bread.  Fresh zest, a little juice from the orange, and splash of Grand Marnier give the bread a wonderful orange flavor.  I still like to add a teeny bit of vanilla extract since I don't use much sugar in the custard and because the natural sweetness of vanilla goes so well with everything.

Recipe:

French Toast with an Orange Twist
Adapted from Martha Stewart and this recipe

- For 2, or 1 very hungry person (it's a good idea to double the recipe, particularly as the amount of custard you need will depend on the size/type of bread you use) - 

2 large (or extra-large) eggs
3 tablespoons low-fat milk (I used 1%)
1/2 teaspoon sugar
Pinch of salt
2 teaspoons orange liqueur, such as Grand Marnier
1/4 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1 tablespoon freshly squeeze orange juice
2 slices bakery-style thick white bread (or any bread you prefer)
Canola oil, for cooking
Powdered sugar, for dusting (optional)
Maple syrup, for serving

Crack eggs into a shallow rimmed plate.  Lightly beat the eggs with a fork and gently beat in the milk. Beat in the sugar, salt, orange liqueur, vanilla extract, orange zest and juice.

Heat a couple of teaspoons of canola oil in a non-stick skillet over medium-heat.  Dip each slice of bread into the custard, turning and making sure it's thoroughly coated.  Gently place soaked bread into the hot skillet and cook, about 2 minutes on each side, until French toast is golden brown.

Dust with powdered sugar, if desired.  Serve immediately with maple syrup.