After years of making several versions of French toast both at home and for brunch in the restaurant kitchen, I have learned a few tricks: Rather than using presliced bread, which is thinner and less sturdy, I prefer to cut my own thick slices off of a loaf of French or Italian bread. To achieve beautiful caramelization and browning on the surface of the toast, I like my skillet to be good and hot, around medium-high heat, and swirling with bubbling, melted butter. I almost never leave out the orange zest in the egg batter. The welcome brightness and acidity of the citrus cuts straight through the richness of the dish. I have learned that double-decker stacks of French toast with a surprise filling in the center whether it be fresh fruit, sweetened cream cheese, or chocolate hazelnut spread are always the most popular, not to mention playful and impressive. And finally, I love to spike my confectioners’ sugar with cinnamon before dusting the toast, a trademark move I learned while managing a small café at a fishing resort high up in California’s Eastern Sierra mountains back in 2001. This restaurant-quality breakfast is simple enough to make at home and is sure to make your family and friends feel extravagantly spoiled.
Ingredients
- 5 eggs
- ½ cup whole milk
- ¼ cup freshly squeezed orange juice
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 tablespoons butter
- 8 slices French bread
- ¼ cup Nutella
- ½ cup confectioners’ sugar
- 1 teaspoon ground cinnamon
- Butter
- Pure maple syrup
- Preheat the oven to 150°F.
- In a shallow dish, whisk together the eggs, milk, orange juice, sugar, vanilla, and orange zest until smooth and well combined.
- Heat a large skillet over medium-high heat. Swirl 1 tablespoon of the butter in the pan to melt and coat the surface.
- Briefly dip 1 slice of bread into the egg mixture, then turn it over and dip the other side as well. Promptly transfer the soaked bread directly to the skillet. Repeat with 3 more slices of bread, or until the pan is full but not overcrowded. Cook for 2 minutes, or until the bottoms are browned, caramelized, and crisp. Turn and cook for 2 minutes, or until set in the center. Transfer the French toast to a baking sheet, placing the slices in a single layer. Place the baking sheet in the oven to keep the French toast warm while you cook the remaining slices of bread. Add the remaining 1 tablespoon butter to the hot skillet and repeat the above steps with the remainder of the bread.
- To assemble the French toast, place 1 slice on a plate. Using a butter knife, spread the slice generously with 1 tablespoon of Nutella. Place another slice of French toast on top. In a small bowl, mix together the confectioners’ sugar and cinnamon. Dust the Nutella-stuffed French toast with the cinnamon confectioners’ sugar. Repeat with the remaining slices. Serve with butter and pure maple syrup.
