Categories: breakfast

Ingredients

• For the orange blossom maple syrup (optional):
• 1 cup maple syrup
• 1 1/2 tsp. orange flower water
• 1/2 tsp. vanilla extract
• For the batter:
• 2 eggs
• 3/4 cup milk
• 1/4 cup fresh orange juice
• 1 Tbs. sugar
• 2 tsp. grated orange zest
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2 tsp. unsalted butter
• 8 slices day-old brioche, 3/4 inch thick, with crusts
• 8 fresh figs such as Mission, quartered

Directions

1. To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

2. To make the batter, in a bowl, whisk together the eggs, milk, orange juice, sugar, orange zest, vanilla and salt. Pour the batter into a baking dish.

3. In a large fry pan over medium heat, melt 1 tsp. of the butter and continue to heat until it foams but does not brown.

4. Place 4 of the bread slices in the batter and let stand for 5 seconds. Turn the slices over and let stand for 5 seconds more. Using tongs, lift the slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Using clean tongs, transfer to a warmed platter. Repeat with the remaining butter, batter and bread slices.

5. Divide the French toast among individual plates and arrange the figs on top and alongside. Serve immediately.

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