Comments on: Orange Souffle French Toast Recipe

By: Terri Edelshon

Terri Edelshon — Sun, 06 Sep 2009 15:52:04 +0000

I tried this amazing french toast at a restaurant in Venice Beach called 26 Beach. They served their orange french toast (made with croissants instead of bread) with some sweetened marscapone. I make the marscapone at home (softened marscapone mixed with powdered sugar and orange zest). Your recipe sounds better. I’m making this today with my marscapone.

By: Keith Jackson

Keith Jackson — Thu, 30 Jul 2009 15:12:05 +0000

I’ll be leaving all evidence of orange out of the recipe. I’m a purist and also dislike orange in cooking. Otherwise, I’m always up for a nice French Toast recipe!

By: J Thornton

J Thornton — Sun, 19 Jul 2009 23:59:16 +0000

I make french toast similarly, however, if you can your hands on a really good rosemary/sea salt boule or baguette and let it get a little stale (sounds wierd, but french toast comes from “pain perdu,” which actually translates to old bread in freanch) it is great with a little maple syrup or honey! This will cater to that savory breakfast flavor. I think the baker I get from puts a little garlic in it too, just get from a good small baker who knows good artisan bread…

By: admin

admin — Mon, 29 Jun 2009 01:29:09 +0000

The toast taste much better with the orange liqueur :)

By: Annie

Annie — Fri, 12 Jun 2009 00:43:05 +0000

So, this looks awesome, but I don’t have any orange liqueur. Is it ok to substitute or leave it out?

By: Nick Norris

Nick Norris — Tue, 26 May 2009 23:04:29 +0000

WOW! That looks so good!!! I’m gonna try to make it.

By: Chris

Chris — Thu, 21 May 2009 11:11:00 +0000

The concept of french toast was reinvented to me at Thomas Keller’s restaurant called Ad Hoc in Yountville, California. He used bread that was left out for at least 6 hours to stale, yes you read that correctly, in order to create an unreal texture for his french toast. It was like perfectly baked or toasted bread — the outside was crunchy, but not too crunchy, and the inside was soft and wonderful tasting. He also made croutons (i believe dressed in oil and garlic) using this same method. It was unbelievable, and what you have created I believe is very similar. But I think he used either a brioche or some type of paladin bread for his french toast. I just wanted to point out the tip for you of leaving your bread out for a few hours to dry. This is a wonderful blog you have going!

By: Gretchen Williams

Gretchen Williams — Tue, 28 Apr 2009 02:06:15 +0000

@Sasha
Yep, same recipe. No worries on whipping the eggs, hard enough to do by hand, even harder at 10,000 feet!

By: Sasha

Sasha — Mon, 27 Apr 2009 20:21:48 +0000

Those photos look amazing. Is that the same recipe you used in Breckenridge? Except my egg white fluffing was pretty much worthless, sorry about that good thing you have Fumi, at least I reintroduced you to french bread…the only way to get baby-j to eat his eggs, now he needs to try a real recipe!

By: Gretchen

Gretchen — Thu, 12 Feb 2009 18:16:02 +0000

@donation4ya
You will soak both sides of the bread, if the mixture does not cover completely (this will in part depend on the size of your container). I generally have to flip the bread halfway through the soaking process. You will definitely want to keep the soaked bread and egg mixture in the fridge. Let us know how it goes :)