Description
For those days that call for a brunch that’s a little fancy, there’s Fancy French Toast. Can you think of anything more over-the-top delightful than orange-scented French Toast with not just one ooey-gooey delicious sauce, but two? We surely can’t. (Unless, of course, you were to pair that French Toast with a fizzy Mimosa.) Let’s get fancy!
Ingredients
- FOR THE WHIPPED CREAM CHEESE:
- 8 ounces, weight Cream Cheese
- ½ cups Heavy Cream Or Half-and-Half
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- FOR THE BLUEBERRY SAUCE:
- 2 cups Fresh Or Frozen Blueberries, Divided
- ¼ cups Freshly Squeezed Orange Juice
- 1 Orange, Zested
- ½ cups Granulated Sugar
- ¼ cups Water
- 2 Tablespoons Cornstarch, Dissolved In An Additional 1/4 Cup Water
- FOR THE FRENCH TOAST:
- 4 whole Eggs
- 1-¼ cup Half-and-Half, Or Non-dairy Milk Of Choice
- ¼ cups Freshly Squeezed Orange Juice
- 1 Orange, Zested
- 1 Tablespoon Vanilla Extract
- ¼ cups Granulated Sugar
- Pinch Of Ground Ginger
- ½ teaspoons Salt
- 1 loaf Challah Or Brioche, Cut Into 1-inch Thick Slices
- Butter Or Neutral Oil, As Needed, For Pan-frying
Preparation
Begin by preparing the whipped cream cheese. In the bowl of an electric mixer, add cream cheese and cream or half-and-half. Beat on high speed until soft peaks form, about 5 minutes. Add maple syrup and vanilla and beat until just combined. Refrigerate until ready to serve.
Prepare blueberry sauce. In a saucepan over medium heat, combine 1 1/2 cups blueberries, orange juice and zest, sugar, and 1/4 cup water. Stir gently, and bring to a low boil. Once mixture has reached a boil, stir in dissolved cornstarch mixture and simmer for about 3 minutes, or until mixture has thickened. Stir in remaining 1/2 cup blueberries and remove from heat. If mixture is too thick, add more water to achieve desired consistency. Cover and set aside until ready to serve.
In wide mixing bowl, whisk eggs until frothy. Add half -and-half or milk, orange juice and zest, vanilla, sugar, ginger, and salt and whisk until well combined.
Working in batches of two, soak bread slices in egg mixture for 1–2 minutes per side or until soaked through.
Meanwhile, melt 1 tablespoon butter or oil in a skillet over medium heat. Once butter is hot and bubbling, place soaked bread slices in the pan and fry for 3–4 minutes per side, or until golden brown and crisp on the edges.
While the first slices are cooking, heat oven to 250ºF, and begin soaking next two slices of bread. Once first slices are done, remove from pan and place on a baking sheet in the heated oven to keep warm. Repeat frying process with remaining slices of bread, replenishing butter or oil in frying pan as needed.
To serve, top each serving of hot French Toast with a generous drizzle of warm blueberry syrup and a large dollop of whipped cream cheese. If desired, garnish with fresh blueberries, powdered sugar, or orange slices. Enjoy!
