I'll say it- This is the best French toast I ever made. Buttery brioche works wonders for this orange and cardamom French toast since it soaks up just enough of the batter without making the bread soggy (sorry sad slices of white bread- you have been replaced). The subtle hint of orange and cardamom takes this to another level.
The key to this orange and cardamom French toast is the bread. You want to choose a thick bread, worthy of all that eggy goodness. Brioche is my favorite since it's already slightly buttery, but challah would work as well. You could also just use your favorite bread, and cut it into thicker slices.
If you have never tried cardamom, it's a spice commonly used in Indian and Middle Eastern cooking. It has a strong, sweet, pungent flavor, with hints of lemon and mint. You can find ground cardamom at your local grocery store and online. If you find cardamom too strong a spice, you can substitute cinnamon.
- Choose a thick bread like brioche or challah
- Do not dip the bread in the egg mixture for too long, or the bread will get soggy
- If you are making these in batches for a larger crowd, place the cooked slices in an oven-safe dish or pan in a warm oven set to 200°F, until ready to serve
Orange and Cardamom French Toast
- griddle or large pan
- 4 large eggs
- ½ cup half and half (or milk)
- 1 teaspoon ground cardamom
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1¼ teaspoon grated orange zest
- 8 slices brioche bread (or challah)
- 3-4 tablespoon butter for pan
- Place all the ingredients except the bread in a shallow bowl, and whisk until combined.
- Dip each slice of bread in the batter and set aside on a dish. Soak it just enough to absorb the custard, but no too long that it gets soggy.
- Prepare a skillet or griddle with half the butter over medium heat. When the pan is hot and butter is foamy, add the bread.
- Saute each slice in the butter until golden brown on each side; about 3 minutes per side. Repeat with the remaining butter and bread.
- Serve with powdered sugar, butter or maple syrup.