Blood Oranges are one of my favorite things about winter. That and cold, clear California mornings, but those are even more rare. Today we had the rarest treat of all – a lazy Saturday – so I decided to make something I have been dreaming about for awhile. Here is my recipe for Blood Orange French Toast.
1 Tbsp butter
2 blood oranges
2 tsp cinnamon
1 1/2 c. milk
pinch of salt
1 loaf honey wheat bread(unsliced)
2 Tbsp jam(we used Carrotte Passion, but apricot would work well too)
1/4 c. pumpkin seeds
- Heat griddle on medium and grease with butter.
- Grate the zest of 1 blood orange into a 9×13 casserole dish. Cut orange in half and juice into casserole dish. Add milk, eggs, cinnamon, and salt and whisk until blended. Slice bread 1/2 in thick and place in casserole dish, 10 seconds per side. Place bread on griddle and cook until brown at edges. Flip bread over on griddle and cook for 1-2 more minutes.
- Meanwhile, heat 2Tbsp jam on medium heat in saucepan for 3-5 minutes. Jam should not being to stick to the pan. Add 1/4 c. water and whisk to create a glaze. Remove from heat.
- Supreme the other blood orange and cut slices in half. You should have 1/2 in. slices of orange with membranes removed.
- Toast pumpkin seeds until just beginning to pop. Do not brown.
- Arrange toast on a platter and pour glaze evenly over bread. Add sliced oranges so that each piece of toast is topped with one slice of orange. Sprinkle pumpkin seeds evenly over toast. Toast can be covered with foil until ready to serve. Can be made up to one hour ahead.