Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes French Toast with Cognac and Citrus 3.7 (342) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 18, 2020 Print Share Share Tweet Pin Email Servings: 6 Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come to know as French toast. Once you've mastered the basics—coating slices of bread in an egg-and-milk mixture and sauteeing them—a range of possibilities opens. Explore the flavorful possibilities of this French Toast with Cognac and Citrus. Ingredients 6 large eggs 1 ½ cups milk Juice of 1 medium orange, (about 1/4 cup) 2 tablespoons pure vanilla extract 2 tablespoons cognac, (optional) 1 tablespoon sugar Zest of 1 lemon, (about 1 tablespoon) ½ teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of salt 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old 4 tablespoons unsalted butter 4 tablespoons vegetable oil Pure maple syrup, (optional) Directions Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through. Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired. Print