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<\/a>The basic finished dish, before I adorned it with whipped cream and rainbow sprinkles. Photo by Karen Salkin.<\/p><\/div>\n
Even Mr. X loved this dish! He said it was beyond restaurant<\/em> quality–he deemed it to be as excellent as the fare at our absolute favorite breakfast place of all time! I cannot tell you what a compliment to this recipe that is.<\/p>\n And it’s quick and easy, to boot. The only slightly<\/em> time-consuming activity is waiting for the actual French toast to brown on both sides, so it’s a tad difficult to make several servings at one time, (unless you have a giant griddle, of course.)<\/p>\n The full<\/em> recipe is not one I’ve seen anywhere else; I had to just basically brainstorm it. Here’s the background of why I chose to do this recipe now: I wanted to buy eggnog for the recent holidays, but I knew that Mr. X and I just take a couple of sips, leaving most of it to go to waste. I had already experimented with Eggnog French Toast years ago, so I figured this was the time to perfect it, (which I did.) Using eggnog eliminates all the mixing together of the liquid that you dip the bread in, therefore making this a super easy dish.<\/p>\n The delicious completed Artisan French Toast with Orange Syrup. Photo by Karen Salkin, as is the one at the top of the page.<\/p><\/div>\n But then I had to figure-out exactly what kind of bread to use, and I knew that I wanted to top it with something special, (even though Eggnog French Toast is special enough on its own.) At the same time, I had been trying to figure-out what to do with all the little oranges that Mr. X and I keep buying and wasting. So I did a lot of research on how to make them into some form of topping that would go with the bready dish, and combined a few into one perfect one. And voila\u2014here we are! So let’s get to it already.<\/p>\n ARTISAN EGGNOG FRENCH TOAST WITH ORANGE SYRUP<\/strong><\/p>\n INGREDIENTS<\/strong><\/p>\n FRENCH TOAST ITSELF<\/strong> (It’s only two ingredients!!! How easy is that<\/em>???)<\/p>\n Artisan bread. Photo by Karen Salkin.<\/p><\/div>\n I chose artisan<\/em> bread, (which is kind of a light beige thick bread,) because I like thicker bread for my French toast; I eschew sogginess. But you can use any<\/em> bread; some might change the flavor a bit, but I’m sure it’s all good.<\/p>\n One container of eggnog, even the \u201clite\u201d variety, new or leftover<\/p>\n ORANGE SYRUP<\/strong><\/p>\n 3\/4 cup granulated sugar (I think Stevia or the like will be fine, as well.)<\/p>\n 1\/2 cup orange juice, fresh or otherwise. (Just make sure it’s real<\/em> orange juice, and not some blend<\/em>.)<\/p>\n 2 tablespoons butter or margarine (I think unsalted might be best, but it’s such a small amount that it really doesn’t matter. I used salted margarine, and the recipe was perfection.)<\/p>\n 1\/2 teaspoon vanilla extract or paste (Even imitation<\/em> is fine. I used Mexican Vanilla Blend.)<\/p>\n Several mid-size oranges; the number depends on how many slices you’re making, how big the oranges are, and how much you love oranges! (And how many you want to use up!) For ten slices, which is five servings, I used four clementines. But I could have gone with even more because we love them!!!<\/p>\n DIRECTIONS<\/strong><\/p>\n Before anything else, peel your oranges, separate the segments, and remove as much pith (the white stringy stuff) as possible from the pieces.<\/p>\n Then make your syrup, and let it just simmer while you start the French toast.<\/p>\n ORANGE SYRUP<\/strong><\/p>\n The finished “syrup.” Photo by Karen Salkin.<\/p><\/div>\n Mix the sugar and orange juice a bit in a medium frying or saut\u00e9 pan over high heat for about two minutes, until it combined well, but don’t really<\/em> stir it, except a bit at the start.<\/p>\n Then mix in the butter and vanilla extract until the butter is melted.<\/p>\n Stir in the oranges, and…that is it!<\/p>\n Let the mixture simmer on low heat while you ready the toast. If it starts bubbling, just turn it off, but leave it on the burner\u2014it’s hot enough at that point.<\/p>\n<\/a><\/a><\/a>