Earl Grey French Toast with Orange Maple Syrup

A type of black tea that’s flavored with citrusy bergamot oil, Earl Grey is loaded with flavonoids, which are antioxidants that protect the body’s cells from free-radical damage.

Author:: Abigail Wolfe
Publish date:: Sep 22, 2016
Updated on: Mar 2, 2017

Earl Grey French Toast with Orange Maple Syrup
Photo by Beata Lubas

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4Servings

Ingredients

3/4 cup whole milk
4  unbleached Earl Grey tea bags, divided
2 eggs
4 tbsp pure maple syrup, divided + additional for serving
20 1/4--inch-thick slices  whole-wheat baguette (4 to 5 oz) (TIP: Use yesterday's bread.)
1 cup fresh orange juice  + additional orange  slices for garnish
5 tsp organic unsalted  butter, divided
1/4 cup chopped unsalted pecans, for garnish, optional

Preparation

In a small saucepan, bring milk to a boil. Remove from heat. Steep 2 tea bags in hot milk for 10 minutes. Squeeze liquid from tea bags. Let cool slightly and rinse out saucepan.
Whisk eggs and 1 tbsp maple syrup in a 13 x 9-inch baking dish. Slowly whisk in milk-tea mixture. In baking dish, add bread slices and soak for 3 to 5 minutes per side.
To saucepan, add orange juice and remaining 3 tbsp maple syrup; bring to a boil. Add remaining 2 tea bags and steep over medium for 10 minutes. Remove tea bags and simmer 3 to 5 more minutes, still on medium, until mixture is thickened and syrupy. Remove saucepan from heat and swirl in 4 tsp butter. Keep warm in pot.
Heat a large nonstick skillet or griddle pan over medium-low. Brush with remaining 1 tsp butter. Transfer bread slices from baking dish to skillet, allowing excess egg mixture to drip back into baking dish. Cook slices 2 to 4 minutes per side until golden to deep brown. (NOTE: Leave ½ inch between slices in skillet; you may need to work in 2 to 3 batches, depending on size of skillet.)
To serve, arrange 5 slices of French toast on each plate. Drizzle each plate with additional maple syrup. Garnish with orange slices and pecans (if using).