Orange Brioche French Toast

Topped With A Orange Cointreau Syrup!
Difficulty: Easy
Prep Time: 20-25 minutes
Cooking Time: 15 minutes


Brioche loaf cut into 1 inch thick slices
4 eggs
1 tsp vanilla extract
1/3 cup milk
1 tsp sugar
1 tsp orange zest
1/8 tsp cinnamon
butter for frying

Cooking Tools

Shallow baking dish
Small stock pot


In a shallow baking dish, whisk eggs, vanilla extract, milk, orange zest, cinnamon and sugar.  Place cut Brioche slices into the egg batter and let it soak through on both sides.  In a skillet on medium heat, add some butter and coat bottom of pan.  Place soaked Brioche in preheated skillet and fry a few minutes on each side until golden brown.  Fry the Brioche in batches,  Place on a serving platter and top with Orange Cointreau Syrup (recipe below).

Orange Cointreau Syrup


segments of 2 Valencia oranges
1 tbsp orange skin, chiffonade
1/3 cup simple syrup
1 tbsp honey
3 tbsp maple syrup
1 tbsp butter
1 tbsp Cointreau


In a small stock pot on low heat, add; butter and orange skin chiffonade.  Let orange skin simmer in the butter for a minute to release the oils from the skin into the butter. Add the rest of the ingredients and simmer for about 5 minutes.  Pour on top of Orange Brioche French Toast.

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