Enjoy a perfectly crisp yet tender French toast infused with warm spices, zesty orange, and a hint of brandy. This restaurant-quality recipe ensures a rich, flavorful breakfast that's easy to prepare and unforgettable to taste.
Choose a sturdy loaf of bread, preferably brioche or challah, and slice it about two fingers thick.
Let the bread dry out slightly, ideally overnight. If pressed for time, place the slices in a 200-250°C (390-480°F) oven for 15-20 minutes to lightly dry them.
Prepare the custard mixture by combining nutmeg, orange zest, a pinch of salt, cream, sugar, a splash of brandy (optional), and vanilla extract in a bowl.
Add four eggs to the bowl and blend everything thoroughly with an immersion blender until the spices and ingredients are well incorporated.
Soak the dried bread slices in the custard for at least 20-30 minutes, allowing the centers to become soft and fully infused.
Heat butter in a pan over medium-low heat until it melts gently without sizzling.
Carefully place the soaked bread slices into the pan, avoiding pressing them down to prevent the custard from leaking out.
Cook the French toast slowly over low heat for about 4 minutes until the bottom turns golden brown, then flip them.
After flipping, cook for another 5-7 minutes on low heat to ensure a firm yet creamy interior.
Remove any excess custard bits from the pan. You can gently swirl the toast in the melted butter to coat them for extra flavor.