Orange and cinnamon French toast

On Shrove Tuesday, a little indulgence is perfectly acceptable — even at breakfast ;). These French toasts are fried in butter and infused with the wonderful flavours of orange and cinnamon. Absolutely heavenly! For serving, use seasonal fruit — I chose blood oranges, which pair beautifully with the warm cinnamon notes. They are incredibly easy to make, almost childishly simple. It is also a perfect way to use up slightly stale bread and transform it into a delicious breakfast or afternoon treat.

Makes 4 slices.

Ingredients for the French toast:

• 150 ml milk
• 1 large egg
• 1 tbsp soft brown sugar
• finely grated zest of 1 orange
• 4 large slices of white bread (or brioche, challah, baguette, sandwich loaf or bread rolls)

Additionally:

• butter, for frying
• juice of 1 orange, plus orange segments for serving
• caster sugar mixed with ground cinnamon, for coating

Place the milk, egg, brown sugar and orange zest in a shallow dish and whisk with a fork until combined and slightly frothy. Dip the bread into the mixture, coating both sides thoroughly.

Heat a little butter in a frying pan over medium heat. Fry the soaked bread on both sides until golden brown, reducing the heat if necessary to prevent burning. Before frying the next batch, wipe the pan clean with kitchen paper and add fresh butter rather than cooking in the same butter repeatedly. Once cooked, lightly drizzle each slice with orange juice (about 1 tablespoon per slice), then coat in the cinnamon sugar.

Serve immediately with fresh orange segments. Best enjoyed warm!

Enjoy!