Blood Orange and Cardamom French Toast

Blood Orange and Cardamom French Toast

Servings 3 Servings


  • 6 large Eggs
  • 1 cup Whole milk
  • 2/3 cup Light Brown Sugar
  • 1 Blood Orange (all juice and zest)
  • 1 1/2 teaspoon Vanilla extract
  • 3/4 teaspoon Ground cardamom
  • 1/2 teaspoon Salt
  • 1 Demi Sourdough baguette, sliced into 1 1/2 thick pieces
  • 6 tabelspoons Unsalted butter
  • 2 tablespoons Extra virgin olive oil, divided
  • Serve with Garnished: Blood Orange zest, raspberries, and pure maple syrup


  • In a large and shallow baking dish whisk together the eggs, milk, brown sugar, blood orange zest, juice, vanilla, cardamom, and salt. Whisk for at least 2 minutes to ensure mixture is completely combined. Place a large skillet over medium heat and add 3 tablespoons butter and 1 tablespoon oil. Soak three slices of bread in the egg batter, flip and allow bread slices to sit in the mixture for 30 seconds. Once butter has melted and skillet is hot add the soaked pieces of bread to the hot surface, 1 inch apart. Pan fry each slice of French toast for 4 to 5 minutes or until browned and crisp on the surface. Flip and continue to pan fry for an additional 3 to 4 minutes. Transfer French toast slices to a baking sheet and keep warm in the oven. Repeat steps 2 through 5 with the remaining slices of bread. Serve French toast with a drizzle of syrup, fresh raspberries and fresh blood orange zest. Source: Spoon Fork Bacon
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