Orange French Toast with Vanilla Lemon Sauce
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Total: 35 min
·Prep: 15 min
·Cook: 20 min
Golden slices of bread soaked in fragrant milk with orange zest and cinnamon, fried in clarified butter. Served with a delicate vanilla lemon sauce of creamy, slightly pourable consistency.
Ingredients
3
Bread in Aromatic Orange Milk
3 thick slices of bread (about 4–5 cm thick), preferably from a large round loaf
150 ml of milk
100 ml of heavy cream
1 tablespoon of dark sugar
zest of 1/2 orange, finely grated
about 1 1/2 teaspoons of cinnamon (to taste)
clarified butter for frying
Vanilla Lemon Sauce
250 ml of milk
2 egg yolks
1 tablespoon of sugar
15 g of starch (potato or cornstarch)
1/2 teaspoon of vanilla extract or seeds from 1/4 vanilla pod
1–2 teaspoons of fresh lemon juice (added at the end)
Preparation
Preparing the Aromatic Mixture
1
Finely grate the zest of half an orange.2
Combine the milk, heavy cream, sugar, orange zest, and cinnamon in a bowl.3
Gently heat the mixture, not bringing it to a boil — it should just be warm.Soaking and Frying the Bread
4
Soak the bread slices in the prepared mixture, keeping them in only briefly — they should absorb the liquid but not fall apart.5
Heat clarified butter in a pan.6
Fry the bread slices in the clarified butter, turning them until golden and slightly crispy on each side.Preparing the Vanilla Lemon Sauce
7
Heat the milk in a saucepan together with the vanilla, not bringing it to a boil.8
Whisk the egg yolks, sugar, and starch together in a bowl.9
Add a little of the hot milk to the egg mixture and whisk thoroughly (tempering).10
Pour the mixture back into the saucepan.11
Cook over low heat, stirring constantly, until the sauce thickens to a light custard consistency.12
Remove the sauce from the heat.13
Add the lemon juice and stir.Notes
Tempering involves gradually adding hot milk to the egg mixture while stirring. This slowly raises the temperature of the yolks, preventing them from curdling and resulting in a smooth, creamy sauce.
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