Floridian French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough to hold a slice of bread, whisk together the 4 eggs until combined. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon fresh orange zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Whisk until sugar is dissolved and mixture is homogeneous.

If you prefer a smoother custard, strain the mixture through a fine mesh sieve into a second shallow dish to remove any excess zest or egg foam.

Prepare the bread

Using thick-sliced brioche or challah (about 8 slices, roughly 3/4-1 inch thick), arrange slices on a rack and, if slightly stale, allow them to sit uncovered 15–30 minutes so they absorb custard without falling apart.

Soak the bread

Working 2–3 slices at a time, lay each slice in the custard mixture and let it soak 20–30 seconds per side, pressing gently so the custard penetrates but the bread doesn’t become soggy. Transfer soaked slices to a wire rack and let excess drip for 30–60 seconds.

Prepare fruit

While bread soaks, segment 2 Florida oranges (cut away peel and pith, then cut between membranes) and set segments aside. Dice 1 cup ripe mango and slice 1 banana. Keep fruit chilled until ready to serve.

Cook the French toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter and swirl to coat. Place 2–3 soaked slices in the skillet without crowding; cook 3–4 minutes per side, until golden brown and slightly crisp, adding the remaining 1 tablespoon butter as needed between batches. Repeat until all slices are cooked, keeping finished slices warm on a baking sheet in a 200°F (95°C) oven.

Make the tropical caramel sauce

In a small skillet over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons light brown sugar until sugar dissolves and mixture is gently bubbling, about 1–2 minutes. Stir in 1 teaspoon fresh lime juice and, if using, 1 teaspoon dark rum. Remove from heat and stir in 1/2 cup maple syrup to combine into a glossy sauce. Keep warm.

Assemble and garnish

Arrange 2 slices of French toast per serving on plates. Spoon warm maple-caramel sauce over the slices. Top with orange segments, diced mango, and banana slices. Sprinkle 2 tablespoons toasted shredded coconut over the fruit and dust lightly with 1 teaspoon powdered sugar. Serve immediately.