It seem as if this week is all about breakfast – first bagels now this Upside-Down Blood Orange French Toast. I don’t have any problem with that though. I could eat breakfast for every meal, and I’m sure a lot of people would agree with me.
Usually I’m a pancakes type of girl, or eggs over easy, but when my mom serves me her version of French toast, I’m as happy as a pig in mud. She uses more butter than necessary to fry the thick eggy slices of challah, so they come off the pan glistening, and golden brown. I didn’t think any other recipe would compare but at last I was wrong.
Day old challah is best when making French toast because it helps the slices hold up when you dip them in the egg mixture. I bought a loaf from my local bakery for half off, making this recipe also economical. Win win.
Upside-Down Blood Orange French is fluffy with a custard like texture and has a dose of bright citrus flavor. There is no need to serve it with maple syrup, but whipped cream is never a bad idea. Enjoy.
If you decide to take a chance on this Upside-Down Blood Orange French Toast, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 cup milk
- 2 tablespoons blood orange zest
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- ½ loaf stale challah bread, sliced into thick ½ inch pieces
- 4 tablespoons unsalted butter
- ¼ cup brown sugar
- 2 blood oranges, sliced
- Pre-heat oven to 350 degrees F.
- Mix together milk, zest, vanilla extract and eggs. Pour in a wide shallow dish. Place slices of challah face down in the egg mixture.
- Meanwhile, in a heavy bottom nonstick skillet, melt butter over medium low heat. Whisk in brown sugar, and cook for another 2 minutes, until sugar melts.
- Arrange blood oranges on top of butter sugar mixture.
- Lay soaked slices of challah over top so the oranges are completely covered - you should be able to arrange the large and small slices so there are no gaps.
- Bake for 35 minutes, until the top is golden and puffy.