Ingredients for Crème Anglaise (Makes 1 Cup)
1/2 cup whole milk
1/2 cup whipping cream
1 Teaspoon vanilla extract
3 large egg yolks
3 tablespoons sugar
Combine milk and cream in medium saucepan. Add vanilla extract. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and reaches nappe consistency, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.
Ingredients for Orange Zest French toast (Yield: 8 large slices)
6 extra-large eggs
1 1/2 cups half-and-half
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon honey
1/2 teaspoon kosher salt
8 slices of brioche bread
1 C Blueberries
1 C quartered strawberries
Sifted confectioners’ sugar (optional)
1 C Crème Anglaise
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Soak slices individually in egg mixture on both sides.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.
Serve with confectioner’s sugar, the blueberries and strawberries and crème Anglaise with a scoop of whipped cream (optional)