Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes French Toast with Cognac and Citrus 3.7 (342) 16 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 February 18, 2020 Print Rate It 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. Rate it Print