French toast with orange and honey

February 22, 2012

When I was working as an apprentice at Nectar Restaurant, I often took the Sunday brunch shift. I wasn’t allowed to do much beyond vegetable prep, but this French toast recipe was right in my wheelhouse.

I’d jerk into action when an order came through the window: slice the bread, soak it in egg batter, throw it on the griddle over a pad of butter. I won’t give away the secret recipe (it incorporates scraped vanilla bean, as well as some other spices here and there) but I will say that it’s very similar to an Ina Garten recipe I remember reading years ago. This particular version with orange zest and honey is a mash-up of the two – and on mornings like this, it hits the spot.

At least it was this past weekend when we broke out the plug-in griddle on our trip to Tennessee. We spent the morning around the table, mostly in sleepy silence, listening to Ray LaMontagne pipe out of my iPhone.

Later, we tried to walk it off, but the hike didn’t last long. We had sufficiently filled the whole camp site with smells of pork shoulder slowly cooking on the grill. I’m not pointing any fingers but some of us were scared it would trigger an army of pork-hungry bears. But that’s a story for another day. For now, here’s what you need to know about the french toast…

{ 1 comment… read it below or add one }

steph February 22, 2012 at 11:18 am

It’s not a well-known fact that I am, in truth, a French Toast connoisseur. I, too, have my secret ingredients to this oh-so-perfect of breakfast loveliness, but am excited to try your orange/honey twist on my favorite of foods!!! Looks amazing…thanks for sharing!

I propose a French-Toast-off one of these days. I envision dueling banjos in the background…. :)

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