Blood Orange French Toast

stpierrebakery.com

6 slices St Pierre sliced Brioche Loaf

2 eggs

½ milk

1 tbsp caster sugar

1 tbsp oil

1 tsp butter

3 blood oranges

2 tbsp honey

1.5 can sparkling blood orange drink/soda

½ tsp good quality vanilla extract

½ tsp corn flour, mixed with 2 tsp cold water

 

1. Whisk the eggs, milk, vanilla and sugar in a bowl or jug then pour into a wide shallow bowl that is large enough to dip the brioche slices into. Set aside.
2. Squeeze the juice from one of the oranges into a bowl. Cut the skin off the other 2 oranges with a knife on a chopping board, then carefully cut out the segments.
3. Pour the blood orange drink into a small saucepan and simmer for a few minutes until reduced by about half. Stir in the squeezed orange juice and add the honey. Pour in the corn flour and water mixture and keep stirring over a medium heat until thickened and glossy. Keep warm.
4. Heat a large frying pan over medium heat then add a little oil and a little of the butter.
5. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan & repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices.
6. Stack the slices onto warm plates and top with the orange segments then pour over the sauce.