Author Notes: This was inspired by the warm and talented woman chef/ owner of Breakfast of Champions in Brewster, Cape Cod some 30 years ago. There we ate this very special very orangey French toast, and met our first Great Pyrenees, all warm, white and furry 125 lb. of him!
The use of the whole orange is a lesson in itself because the dish doesn’t need any added sugar. —LE BEC FIN
1 thin skin seedless orange
2 large eggs
1/2- 1 teaspoon ground cinnamon
pinch Kosher salt
large pinch Fresh coarsely ground pepper
[email protected] 5″ wide x 1/2 ” thick slices sourdough French bread, halved to make 18 crescents
- Puree the orange in a food processor. Add eggs through pepper, buzz to mix thoroughly. Pour into a non-metal pie plate or casserole dish. Fill the dish with bread crescents, let sit a few minutes or longer, to absorb the egg mixture. Flip bread over and let sit again. There should be a layer of coating on the bread. (If not, spread a coating layer on the bread after it has been added to the pan.)
- Over medium high heat, melt a very thin layer of butter in non-stick skillet. Before it smokes, turn heat to medium and add the bread pieces and cook til browned on first side; turn over and finish for a few minutes til brown and set.
- Serve, sprinkled with cinnamon, as is or with optional warmed maple syrup.