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- 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
- 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).
- Serving Size: 5 pieces toast and 2 tbsp syrup
- Calories: 267
- Carbohydrate Content: 39 g
- Cholesterol Content: 110 mg
- Fat Content: 9 g
- Fiber Content: 2 g
- Protein Content: 8 g
- Saturated Fat Content: 5 g
- Sodium Content: 239 mg
- Sugar Content: 21 g
- Polyunsaturated Fat Content: 1 g