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Brioche French Toast with Asparagus and Orange Beurre Blanc

This French toast is always a big hit at breakfast.
Martha Stewart Living, May 2009
  • Yield Serves 4
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Ingredients

  • For the Asparagus

    • 1 pound asparagus, cut diagonally into 1-inch pieces
    • 2 teaspoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
  • For the French Toast

    • 4 large eggs
    • 1 cup heavy cream
    • 1 teaspoon finely grated orange zest
    • 1/2 teaspoon coarse salt
    • 1/2 teaspoon freshly ground pepper
    • 4 one-inch-thick brioche slices
    • 1 1/2 ounces (3 tablespoons) unsalted butter
  • For the Orange Beurre Blanc

    • 1 1/2 cups dry white wine
    • 1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
    • 2 small shallots, thinly sliced
    • 1/2 cup heavy cream
    • 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
    • 1 teaspoon finely grated orange zest
    • Coarse salt and freshly ground pepper

Directions

  1. Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.

  2. Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.

  3. Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

Recipe Reviews

  • Georgier
    24 Dec, 2011

    We were also a bit weary of asparagus with French Toast but it was delicious. It's planned for Christmas breakfast this year!

  • BlondeAmbitionista
    3 Aug, 2010

    The butter content in this was scary for me, and my guests were skeptical of asparagus with french toast, but this dish was really delicious - the flavors worked well together, and I will definitely be making this dish again. :)