Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Brioche French Toast with Asparagus and Orange Beurre Blanc 4.1 (33) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful. Ingredients For the Orange Beurre Blanc 1 ½ cups dry white wine ½ cup plus 2 tablespoons fresh orange juice (from 2 oranges) 2 small shallots, thinly sliced ½ cup heavy cream 6 ounces (1 ½ sticks) unsalted butter, cut into small pieces 1 teaspoon finely grated orange zest Coarse salt and freshly ground pepper 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 ½ teaspoon coarse salt ½ teaspoon freshly ground pepper 4 one-inch-thick brioche slices 1 ½ ounces (3 tablespoons) unsalted butter Directions 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. 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. 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. Rate it Print