Now that we have about a dozen kinds of pancake recipes on Food Republic, it’s time to turn our attention to recipes for French toast. It’s actually slightly easier to make, and the risk of dripping batter in the crack between the counter and the stove drops to zero. At NYC’s Ken & Cook, Chef Richard Diamonte synthesizes sweet, tangy orange marmalade out of this air, then magically mellows it with chamomile. It made us sleepytime, so we totally recommend this dish if you’re the “nap-after-brunch” type.
- 4 oranges, sliced thin
- 1 lemon, sliced thin
- 4 cups sugar
- 4 cups water
- 5 sprigs fresh chamomile
For the French toast
- 6 eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 slices thick-cut sesame bread
- ricotta cheese, To finish
- toasted pine nuts
- powdered sugar
- Combine orange, lemon, sugar and water in a pot and bring to a simmer.
- Reduce heat and simmer until liquid is reduced and oranges are tender.
- Pulse in food processor until medium chunky consistency. Place marmalade in a bowl.
- Wrap chamomile in cheese cloth and place in bowl. Wrap bowl and steep for 20 minutes.
- Remove chamomile and let cool at room temperature.
For the egg wash:
- Combine all French toast ingredients (except bread) in a bowl and mix well.
To make the French toast:
- Preheat oven to 325F.
- Dip slices of sesame bread in batter for 10 seconds.
- Warm butter in a large pan.
- Cook bread on each side until golden and crispy, 2-3 minutes.
- Flip slices and finish cooking in oven for about 5 minutes.
- Shingle two slieces of toast on a plate.
- Dollop each piece of toast with a spoon of fresh ricotta.
- Top ricotta with orange marmalade.
- Sprinkle with pine nuts and finish with powdered sugar.