- 2 eggs
- 1/4 cup whole milk
- 1/4 teaspoon ground cinnamon
- Grated zest of 1 orange
- 2 large thick slices of challah bread or 4 slices of white bread
- Juice of one orange
- 1/4 cup good-quality orange marmalade, such as Tiptree
- 1/4 cup sugar
- 1 tablespoon butter
Whisk the eggs, milk, cinnamon, and orange zest in a wide shallow dish.
Soak the bread slices in this mixture for 2 minutes a side.
While the eggy bread is soaking, bring the orange juice, marmalade, and sugar to a boil, then turn down to a fast simmer for 3 to 4 minutes. If you need to, let this syrup stand while you cook the bread.
Heat the tablespoon of butter in a skillet and cook the eggy bread for about 2 minutes a side over medium heat until golden.
Serve the French toast with some of the amber syrup poured over each slice, and a pitcher of extra syrup on the side.