This was our yummy brunch yesterday morning! It came from the book “Daisy: Morning, Noon and Night” by Daisy Martinez, the Brooklyn-raised Latin American chef of PBS and more recently, Food Network fame. I haven’t done too many recipes from this book, but so far I’m really liking it. This was a great rendition of French toast, the Spanish flavors really come through. I’ve made French toast plenty of times before making this recipe, but have never soaked the bread for half an hour, like this one calls for. I followed the directions exactly, and it came out great! If you do soak your bread this long, don’t try to remove it with your fingers; it will tear. Use a pancake turner instead. I crisped up some serrano ham (Spanish cured ham) in the oven for the “bacon” element. Enjoy!!
1 cup milk
Four 1″ wide strips of orange zest, removed with a vegetable peeler
1 tsp sugar
1/2 tsp almond extract
Pinch of salt
Four 1 1/2 inch slices crusty country bread
Confectioner’s sugar, for dusting
Heat the milk in a small saucepan over low heat until just steaming. Drop in the orange zest strips, remove from heat, and let stand for 15 minutes. Strain the milk into a bowl and discard the zest.
Beat the strained milk, eggs, almond extract, sugar, and salt in a baking dish large enough to hold the bread slices (or just use two pie plates like I did). Place the bread in the egg mixture and soak for thirty minutes, turning once.
Heat a large griddle over low heat. Spray with cooking spray. Toast the bread for 4 to 5 minutes on the first side, then carefully flip and toast the other side for about 4 minutes. Adjust the heat up or down as needed. Don’t let it brown too fast. Do this in batches if your griddle is on the small side, just don’t crowd the pan. Dust with confectioner’s sugar after removing from the griddle. Serve warm.