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orange juice sugar rum cornstarch water mixed fresh eggs milk vanilla orange juice egg bread butter powdered sugar
Viewed: 28 - Published at: 3 years agoIngredients
- Compote:
- 1 cup fresh orange juice
- 1 cup sugar
- 1/2 cup spiced rum or dark rum
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 cups mixed fresh or thawed frozen berries (such as blueberries, blackberries, raspberries and quartered strawberries)
- French Toast:
- 8 large eggs
- 1 cup whole milk
- 2 tablespoons of Grand Marnier or other orange liqueur
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh orange juice
- 8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of 1 1/2 pound loaf)
- Melted butter
- Powdered sugar
Method
- Compote: Bring orange juice, sugar and rum to boil in heavy large saucepan, stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small bowl to dissolve.
- Add cornstarch mixture to orange juice mixture; boil until thickened slightly, stirring constantly, about 1 minute. Add berries. Reduce heat to medium and stir until berries soften and are heated through, about 3 minutes.
- Can be made 4 hours ahead. Let stand at room temperature. Rewarm slightly before serving.
- French Toast:
- Preheat oven to 250 degrees F. Whisk first 4 ingredients in large bowl to blend, then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add bread slices to egg mixture; turn to coat. Let stand until bread absorbs most of egg mixture, at least 5 minutes and up to 15 minutes, turning bread occasionally.
- Heat griddle or 2 heavy large skillets over medium heat. Brush griddle with melted butter. Working in batches, cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Place on rimmed baking sheet and transfer to oven to keep warm.
- Divide French toast among plates. Spoon berry compote over and dust with powdered sugar.
