Isn’t it funny how you can crave something you’ve never tasted? I’ve been needing to eat this combination of orange and raisin and maple and egginess…so this recipe was conceived! Try it for a leisurely Saturday morning or an out of the ordinary breakfast-for-dinner night! Gluten-Free Raisin French Toast with Orange-Maple Anglaise (This serves two to three adults.)
1 cup 1% Milk, divided
8 slices G-free Raisin Bread (I used Genius brand, frozen section)
2 Whole Eggs plus 4 Egg Yolks
2 tsp Vanilla Extract, divided 1/2 cup Real Maple Syrup
Zest of 2 small Oranges (organic, because we’re using the peel)
Dash of Sea Salt
Butter for Pan
For the Anglaise Sauce:
In a small saucepan whisk together maple syrup, remaining teaspoon of vanilla, four eggs yolks, and orange zest (reserving a bit for garnish). Stirring constantly, cook over medium heat until it starts to thicken and lightly bubble.
Then add remaining 1/2 cup of milk, turn heat up slightly, and continue stirring until it returns to a light bubble. Remove from heat and strain through a fine mesh strainer. (Nobody wants egg bits in their sauce! With more patience you can make this sauce slowly and void the use of the strainer, but when it comes to breakfast faster is better in my house!!)
For the Toast: Turn the oven on the lowest temp and put an oven-safe plate inside to keep finished toast warm while the rest is cooking. Start warming up a large, heavy bottomed pan on a burner turned to medium.
In a shallow dish whisk the two whole eggs with 1/2 cup of milk, one teaspoon of vanilla, and dash of salt. Butter pan. If it sizzles you’re ready to roll!
Submerge a slice of bread in the egg mixture for a couple of seconds, lift it out and let the excess drip back into the dish. Plop that bread into the pan and repeat with as many slices as will fit. Check the brown-ness level in about two minutes and if you’re happy with it, flip the toasts with a super skinny spatula. Check for brown-ness in another one to two minutes and if they’re done transfer them to the plate in the warm oven. Re-butter the pan and continue cooking toasts until you’re out of bread and egg mixture.