Christmas morning 2006.
Oh my god, Oh my god, Oh my god! This is so f*@%ing good! The egg batter smells like an orange creamsicle. And then there is the unexpected pleasure of biting into the thin layer of brittle, burnt sugar that tops the toast. Do not deprive yourself of that joy. Pay $30. for a small butane torch. It is soooo worth it. This recipe makes a ton so serve it for a crowd.
Bruléed Orange French Toast
Williams-Sonoma catalogue - serves 6
6 eggs - lightly beaten
1 cup heavy cream
3/4 cup milk
3/4 cup fresh orange juice
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 teaspoon salt

6 slices brioche, each 1-3/4" thick (that thick-sliced "french toast" bread from the grocer works fine)
Softened butter for cooking and serving
6 teaspoons granulated sugar
Maple syrup for serving
1. In medium to large bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, and salt until blended.

2. Heat an electric fry pan, flat, non-stick griddle or skillet to medium heat.

3. Soak bread slices in egg mixture 10 seconds per side. Brush skillet with butter. When pan is hot, cook bread in batches until golden and crisp, about 3 minutes per side.

4. Transfer French toast to baking sheet or serving plate. Sprinkle 1 teaspoon granulated sugar evenly over surface of each slice. Using culinary torch, move flame continuously in small circles over surface until sugar melts and lightly browns. Serve immediately with maple syrup and butter.

NOTE: If you like, you may add 1 Tablespoon of Grand Marnier into egg mixture.