Recipe: French Toast with Vanilla and Orange Zest

Is there anything better than warm French toast for breakfast on Sunday morning? Try Chef Foshee's easy-to-follow, six-ingredient recipe for a delicious spin on your weekend brunch routine.


Preheat the oven to 350 degrees.

Break the eggs into a mixing bowl. Add sugar and whisk until smooth. Add the rest of the ingredients and continue whisking until smooth.

Pour the egg mixture into a dish large enough to hold the bread. Add the sliced bread and let soak for 19 minutes or until the bread completely absorbs the egg mixture.

Heat a large saute pan over medium heat. Add a chuck of butter and let melt. Add the soaked bread and let caramelize well, approx. 4 minutes. Flip and repeat. Remove to a baking sheet and place the caramelized bread in the oven until the bread starts to puff a bit (this tells you the egg on the inside is cooked through).

Serve with good quality maple syrup.


  • 8 slices, 3/4" thick country style bread (levain or day old is fine)
  • 3 eggs
  • 1/2 sugar
  • 1 cup milk
  • 1 cap vanilla extract
  • 1/2 zest of an orange