A few weeks ago, Ree Drummond (otherwise known as The Pioneer Woman, my favorite famous Oklahoman) posted a recipe for “Croissant French Toast.” It reminded me a lot of my own french toast recipe, which is slightly different, but still an absolutely scrumptious alteration of a perfect Sunday morning breakfast.
Good french toast requires two things, in my opinion. Excellent bread and orange juice. The second may not seem as obvious or as likely a component of a french toast recipe as the first, but I stand by my assertion that in order for french toast to be truly mouthwatering, you must have a little citrus thrown in there for good measure.
What makes this french toast slightly distinctive is the bread that’s used. I picked up some King’s Hawaiian Sweet Rolls. They’re not my favorite as a dinner roll, but the qualities that make them unappealing next to a steak and baked potato (they’re very fluffy and pretty sweet) are what make these rolls the perfect candidate for french toast. They absorb the egg mixture beautifully but still maintain their thick and fluffy texture through cooking! Also, your roommate’s cat will love them (as made evident in the above photo)! Note to self: must keep bread products under lock and key from now on.
Egg Mixture (This serves 8 but can easily be halved!)
6 eggs (beaten)
1 cup milk
1/2 cup sugar
1/2 cup orange juice (the original recipe calls for a conservative 1/4 cup, but I always end up doubling it because I love the flavor it adds!)
4 tbsp unsalted butter, melted (1/2 stick)
1 tsp vanilla
1 pinch salt
Mix all ingredients together in a shallow bowl. Whisk in the melted butter last.
Cut rolls in half.
Saturate bread pieces in egg mixture one at a time for about 3 seconds on each side. Using a nonstick skillet with one tablespoon canola oil, cook on low to medium low heat for 2-3 minutes on each side or until toast is a golden brown color on both sides.
Omnommnomnomnom- Be SURE to cook it on low/medium low heat. Any hotter and the sugar and the orange juice will burn quickly. You will end up with charred toast. This will sadden you greatly. Best to follow instructions.
Slice up some strawberries.
Sugar those strawberries, baby! Mash them with a fork for a minute and you’ll get some juicy strawberry syrup!
Spoon some fresh whipped cream on top, and here you go! Drizzle some maple syrup on top if need be, but if you have a lot of strawberries, just let the toast absorb the strawberry juices. It’s divine. Paired with the citrus in the batter, it gives the toast a refreshing edge! And it’s over 60 degrees in Alabama today, so it looks like it’s breakfast, coffee, and NPR on the front porch for me. A delightful Sunday morning, if I do say so myself.
Here’s Mrs. Drummond’s recipe- as always, her pictures are mouthwatering: