Print

French Toast Suzette

French Toast Suzette
Print Recipe

French Toast Suzette is a classic breakfast dish combining rich, custardy French toast with a luscious buttery orange sauce bursting with vibrant citrus flavor. Perfectly elegant yet easy to make, it’s an ideal treat for special occasions or a sophisticated weekend brunch that delights both the eyes and palate.

Ingredients

Scale

Bread and Custard

  • 6 thick slices day-old brioche or challah bread
  • 4 large eggs
  • 1 cup whole milk or cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp fresh orange zest
  • 1 tbsp orange liqueur (such as Grand Marnier or Cointreau)
  • 2 tbsp granulated sugar (for custard)

For Cooking and Sauce

  • 3 tbsp unsalted butter (for cooking and sauce)
  • 1/4 cup fresh orange juice
  • 2 tbsp granulated sugar (for sauce)
  • 1 tbsp orange liqueur (for sauce)
  • Additional fresh orange zest (for garnish and sauce)

Instructions

  1. Prepare the Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk or cream, 2 tablespoons sugar, vanilla extract, ground cinnamon, fresh orange zest, and 1 tablespoon orange liqueur until smooth and fragrant. This custard mixture forms the rich, citrus-infused base for the French toast.
  2. Soak the Bread: Cut the day-old brioche or challah into thick slices. Dip each slice into the custard mixture, coating both sides thoroughly but avoiding oversaturation. Let any excess drip off to ensure the toast holds its shape during cooking.
  3. Cook the French Toast: Heat a large skillet over medium heat and melt 1 tablespoon of unsalted butter until bubbling. Place the soaked bread slices in the skillet and cook for 3 to 4 minutes per side, or until golden brown and slightly crisp on the outside but tender inside. Transfer cooked slices to a warm plate while preparing the sauce.
  4. Make the Butter Orange Sauce: Using the same skillet, melt the remaining 2 tablespoons of unsalted butter. Stir in 2 tablespoons granulated sugar, fresh orange juice, and 1 tablespoon orange liqueur. Allow the sauce to gently simmer and thicken slightly until glossy. Stir in additional fresh orange zest to enhance the aroma and brightness.
  5. Combine and Glaze: Return the cooked French toast slices to the skillet. Gently spoon the buttery orange sauce over the toast, allowing each slice to soak up the sauce’s sweetness and citrus tang while warming through. The toast will be perfectly glazed and ready to serve.

Notes

  • Use day-old bread to ensure the custard soaks in well without the bread falling apart.
  • Maintain medium heat while cooking to achieve a golden crust without burning the sugar in the sauce.
  • Fresh oranges are essential for the best flavor—use fresh juice and zest rather than bottled or extracts.
  • Orange liqueur adds depth and authenticity to the sauce but can be omitted or substituted with extra orange juice or extract for non-alcoholic versions.
  • Serve immediately to enjoy the sauce warm and glossy for optimal flavor and texture.

Nutrition

Keywords: French Toast Suzette, French Toast, Orange Sauce, Breakfast, Brunch, Citrus, Orange Liqueur, Brioche, Challah

Find it online: https://withnora.com/french-toast-suzette/