There is not a type of French toast I don't love, but this version — a kind of eggy, squidgy toast and marmalade — is the perfect mixture between morning-sharp and weekend treatiness.
There is not a type of French toast I don't love, but this version — a kind of eggy, squidgy toast and marmalade — is the perfect mixture between morning-sharp and weekend treatiness.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
Soak the bread slices in this mixture for 2 minutes a side.
While the eggy bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes. If you need to, let this syrup stand while you cook the bread.
Heat the butter in a heavy-based frying pan and cook the eggy bread for about 2 minutes a side over a medium heat until golden.
Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.
Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish.
Soak the bread slices in this mixture for 2 minutes a side.
While the eggy bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes. If you need to, let this syrup stand while you cook the bread.
Heat the butter in a heavy-based frying pan and cook the eggy bread for about 2 minutes a side over a medium heat until golden.
Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
Delicious! Used the last of my Jukelage (Norwegian holiday bread), Seville orange marmalade and topped it with fresh blueberries. A lovely Saturday treat. The syrup is a keeper!
Posted by Emma540 on 27th February 2021
Loved it, was a wonderful find. Was looking for something different, this was it.
Posted by Mrsjbc01 on 6th January 2021
The milk and marmalade aren't cooked together..you just pour over the syrup when toast is done cooking...so yayyy no curdling!! This is yummy!!!
Posted by HimajaGoda on 18th October 2020
This is one of my favourite weekend breakfasts. In fact I go fast and loose on the marmalade. I keep frozen zest in a freezer baggie and tend to amp up the volume on the orange.
Does anyone else use a spritz of whipped cream?
Posted by Montymiff on 17th October 2020
For years, I have been making an orange French toast recipe of mine that is almost identical to this one. The important difference is that I add about a 1/4 cup of Grand Marnier to the egg mixture. I also sometimes use nutmeg instead of cinnamon.
Posted by DTH46 on 17th October 2020
The children are with their Nanny and Grandad and how do I treat myself? With Nigella's orange eggy bread. It is delicious! I love marmalade and I always return to this recipe. I agree you probably don't need the zest but it is delicious either way and the zest does not curdle the milk.
Posted by Teachergill on 3rd February 2019
It's so delicious..
Posted by ekmekarasihayat on 16th March 2014
Made this dish using confectioner's sugar (melts well) and Dickinson's Marmalade from Publix. Really tasty dish. The orange zest is superfluous - you get a lot of this from the Marmalade if you don't necessarily use a fine cut variety. Fast, messy and delicious.
Posted by cloakofwinter on 13th January 2014
Had this for breakfast this morning, whilst you won't think it, it was GOWJAS had a big citrus wake up tang!! Well done Nigella x
Posted by lavka on 7th December 2012
Mmmmm, this sounds so delicious! I think I will have to try it this weekend :)!
Posted by cookingfortheloveofit on 23rd November 2011
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What 10 Others have said
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Posted by Emma540 on 27th February 2021
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Posted by Mrsjbc01 on 6th January 2021
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Posted by HimajaGoda on 18th October 2020
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Posted by Montymiff on 17th October 2020
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Posted by DTH46 on 17th October 2020
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Posted by Teachergill on 3rd February 2019
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Posted by ekmekarasihayat on 16th March 2014
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Posted by cloakofwinter on 13th January 2014
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Posted by lavka on 7th December 2012
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Posted by cookingfortheloveofit on 23rd November 2011
Show more commentsDelicious! Used the last of my Jukelage (Norwegian holiday bread), Seville orange marmalade and topped it with fresh blueberries. A lovely Saturday treat. The syrup is a keeper!
Loved it, was a wonderful find. Was looking for something different, this was it.
The milk and marmalade aren't cooked together..you just pour over the syrup when toast is done cooking...so yayyy no curdling!! This is yummy!!!
This is one of my favourite weekend breakfasts. In fact I go fast and loose on the marmalade. I keep frozen zest in a freezer baggie and tend to amp up the volume on the orange. Does anyone else use a spritz of whipped cream?
For years, I have been making an orange French toast recipe of mine that is almost identical to this one. The important difference is that I add about a 1/4 cup of Grand Marnier to the egg mixture. I also sometimes use nutmeg instead of cinnamon.
The children are with their Nanny and Grandad and how do I treat myself? With Nigella's orange eggy bread. It is delicious! I love marmalade and I always return to this recipe. I agree you probably don't need the zest but it is delicious either way and the zest does not curdle the milk.
It's so delicious..
Made this dish using confectioner's sugar (melts well) and Dickinson's Marmalade from Publix. Really tasty dish. The orange zest is superfluous - you get a lot of this from the Marmalade if you don't necessarily use a fine cut variety. Fast, messy and delicious.
Had this for breakfast this morning, whilst you won't think it, it was GOWJAS had a big citrus wake up tang!! Well done Nigella x
Mmmmm, this sounds so delicious! I think I will have to try it this weekend :)!