I don’t know why, but I have been obsessed with breakfast food lately. I cannot get enough, and I am listening to the craving. I never understood the appeal of french toast over pancakes until I used proper bread. As much as a appreciate whole wheat bread, you just don’t get the same custardy middle that you get with a nice brioche or potato bread. I highly recommend getting the good bread for this recipe. Nothing beats the crispy outside combined with soft custard on the inside. I like the extra hit of citrus in this recipe. These little slices are easy for kids to hold, and I like serving the syrup on the side for dipping fun.

Ingredients

6 eggs

1 cup milk

1 cup orange juice

2 teaspoon salt

2 Tablespoons sugar

1/2 teaspoons cinnamon

2 teaspoons vanilla extract

8 slices thick white bread

2 Tablespoons butter

Instructions

1. Heat pan over medium heat (I like a cast iron griddle.)
2. Whisk together eggs, milk, orange juice, salt, sugar, cinnamon, and vanilla. Pour into large, rimmed baking sheet.
3. Place the first batch of bread into the egg mixture to soak 2 minutes per side. Only soak the number of bread slices you are ready to cook in the first batch.
4. Melt 1 tablespoon of butter in pan. Cook bread slices until golden brown on each side.
5. Slice into 1 inch strips and serve with a small ramekin of maple syrup.