French Toast Recipe

Infuse milk

In a small saucepan combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium until just simmering (small bubbles at edges), then remove from heat. Add 2 Earl Grey tea bags, cover, and steep 10 minutes. Remove tea bags, gently pressing to extract flavor; discard bags.

Temper yolks

In a medium heatproof bowl, whisk 4 egg yolks with 1/2 cup granulated sugar until pale and slightly thickened. Slowly pour about 1/3 of the hot tea-milk mixture into the yolks while whisking constantly to temper.

Cook custard

Return tempered yolk mixture to the saucepan with remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

Finish and chill

Remove from heat and, if using, whisk in 1 tablespoon cold unsalted butter for sheen and 1 teaspoon vanilla (optional). Strain the anglaise through a fine-mesh sieve into a bowl to remove any cooked bits. Chill in refrigerator covered until ready to serve; sauce will thicken slightly as it cools.

Preheat oven to 350°F (175°C). In a bowl combine 3/4 cup rolled oats, 1/4 cup flour, 1/4 cup packed light brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Cut in 3 tablespoons cold cubed butter with a pastry cutter or your fingertips until mixture forms coarse, clumpy crumbs. Spread on a small baking sheet and bake 10–12 minutes, stirring once halfway, until golden and crisp. Cool completely; will crisp further as it cools.

Segment the orange: with a sharp knife, cut off top and bottom of the orange, stand upright and slice away the peel and pith. Cut between membranes to release 1/2-inch segments (supremes). Reserve any juices that run out.

Zest: Remove 1 tablespoon zest from remaining peel (use microplane). Set aside.

Whipped cream: Chill a metal bowl and beaters if possible. Pour 1/2 cup cold heavy cream into bowl, add 1 teaspoon granulated sugar and 1/4 teaspoon vanilla. Whip to soft peaks (about 1–2 minutes on medium-high). Keep chilled until plating.

Prepare custard soak: In a shallow dish whisk together 4 whole eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt until homogenous.

Soak bread: Working with 2–4 slices at a time, lay each slice of brioche into the custard for 20–30 seconds per side, pressing gently so it soaks but does not collapse. Let excess drip off.

Heat pan: Place a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When butter foams and begins to brown slightly, add soaked slices (do not overcrowd).

Cook: Cook 3–4 minutes per side until deep golden brown and cooked through (adjust heat to prevent burning). Add remaining 1 tablespoon butter as needed between batches.

Keep warm: Transfer cooked French toast to a baking sheet in a 200°F (95°C) oven to keep warm while finishing remaining slices.

Plate: Place 2 slices of French toast per serving on plates (serves 4 total). Spoon a generous 3–4 tablespoons of chilled Earl Grey anglaise over and around the toast (reserve some for pouring at table if desired).

Garnish: Scatter 1–2 tablespoons oat streusel over the top of each serving. Add 3–4 orange segments per plate and sprinkle 1/4 tablespoon orange zest over each. Place a dollop (about 2 tablespoons) of whipped cream alongside or on top.

Finish: Dust lightly with powdered sugar if using and serve immediately while toast is warm and anglaise is cool for contrast.