ORANGE AND MASCARPONE SYRUP

ORANGE BLOSSOM HONEY FRENCH TOAST

Makes: 6 to 8 servings

Note: Other breads to use here include rich breads such as challah, raisin bread and panettone. For a heartier dish, use crusty sourdough bread or whole-grain bread. Brioche burger buns, split and cut into half-moon shapes, are fun here, too.

2 loaves (14 ounces each) unsliced brioche bread, challah or panettone

6 large eggs

1 cup whole milk

½ cup half-and-half or heavy whipping cream 2 tablespoons orange blossom honey

1 or 2 teaspoons orange blossom water, optional

½ teaspoon each: pure vanilla extract, salt

⅛ teaspoon freshly grated nutmeg

Expeller pressed canola oil, safflower or sunflower oil for high-heat cooking

Softened butter for cooking For serving:

Orange and mascarpone syrup

Fresh orange slices Pomegranate seeds, optional Mint sprigs

1. Cut the bread into 1- to 1 ¼-inch-thick slices. Cut each slice into thirds to make large rectangles. Set aside on a plate to dry out a bit, or put into a covered container up to overnight.

Makes:

About 2 cups

1 cup sugar

½ cup water

¾ cup fresh orange juice, from about 2 oranges

1 ½ tablespoons cornstarch

¼ cup mascarpone cheese or crème fraiche (or heavy whipping cream)

1 tablespoon finely grated orange zest

Pinch salt

1. Put sugar and ½ cup

2. Whisk together eggs in a large shallow dish. Whisk in milk, half-and-half, honey, orange blossom water, vanilla, salt and nutmeg.

Use right away or refrigerate covered up to several hours.

3. Shortly before cooking, heat oven to 200 degrees. Have a large baking sheet with a rack ready.

4. When ready to cook, set the bread pieces and egg mixture out near the stove. Heat a large nonstick griddle or skillet over medium heat until hot (a drop of water added to pan should sizzle and evaporate).

5. Dip a few bread pieces into the egg mixture, turning gently, to soak them through with egg mixture. Nearly at the same time, add a thin coating of oil and a small pat of butter to the hot griddle and spread it out over the surface of the griddle. Carefully lift bread out of the egg mixture, letting excess egg mixture drip back into the dish, and place the soaked bread onto the griddle. Cook, turning to brown each side, until all sides are golden brown and crisp, about 5 minutes total. Remove to the baking sheet and set in the warm oven while you cook the remaining bread pieces.

6. Serve the French toast with the orange and mascarpone syrup (see recipe). Garnish with orange slices, pomegranate seeds and mint. water into a small saucepan. Simmer over medium heat until sugar is dissolved. Cover with lid and cook 1 minute to wash down any sugar crystals.

2. Mix orange juice and cornstarch until smooth. Whisk mixture into the sugar mixture in the pan. Cook, whisking constantly, until thickened and boiling, about 3 minutes. Remove from heat and whisk in mascarpone until melted. Whisk in orange zest and salt. Serve warm.