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
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).
Who says French toast has to be sweet? Here, savory mushrooms are cooked with butter, thyme and milk and spooned over caraway rye French toast for a satisfying breakfast-for-dinner. New to poaching eggs? Learn how easily at cleaneating.com/howtopoach.
Apples are rich in fiber, which helps to regulate blood sugar levels. Additionally, they contain the flavonoid antioxidant quercetin, which acts as an anti-inflammatory in the body to help scavenge disease-causing free radicals.