Maybe you’ve made challah french toast, but have you ever made blood orange challah french toast? The blood orange adds a sweet yet tangy flavor with hints of oranges, grapefruit, cherries and raspberries. Pair it with a dry and light sparkling white wine spritzer and you’ll never been to ‘brunch’ anywhere but home again.
Recipe & photo credit to: Isabell
- 1 Blood Orange Sliced
- 2 Blood Oranges Juiced
- 2 Large slices of Challah Bread
- 1 Fresh egg
- ½ cup heavy cream
- ¼ cup sugar
- Butter or Olive oil
- Slice 2 thick slices of Challah bread and use a fork to poke small holes on both sides of the toasts, then set aside in a shallow dish or baking tray.
- In a mixing bowl, mix 1 egg, ½ cup heavy cream, ¼ cup blood orange juice and beat until smooth. Pour this mixture over the bread, move them around with tongs to make sure every side of the bread can absorb the mixture. Cover with saran wrap and let sit in the fridge for at least 30 minutes.
- Make the blood orange sauce by melting 2 tablespoons of butter in a pan on medium heat. Add in orange slices but keep a few for garnish. Slowly stir and add in the remaining blood orange juice, then ¼ cup of sugar. The pulps should come apart, turn the heat to medium high until reduced to a more silky texture. Take out of the pan and set aside.
- Check on the Challah bread and turn them onto the other side to absorb more egg mixture.
- Melt 1 tablespoon of butter in a pan medium low, add some olive oil to prevent burning. Add the soaked Challah bread into the pan and slowly spoon any remaining mixture onto the bread.
- Cook on low – medium low for 5-7 minutes on each side. Use your finger to gently poke the center of the Challah bread to check for doneness. If the center feels wet and heavy then it could use more time to cook
- Place your Challah bread french toasts onto a plate, garnish with blood orange butter sauce and blood orange slices, and enjoy!