"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish.



Ingredient Checklist


Instructions Checklist
  • In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.

  • In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.

Cook's Notes

Always zest your citrus before juicing -- it's much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.

When Martha made this recipe on "Martha Bakes," she halved the ingredients.

Reviews (3)

49 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 4
Rating: Unrated
Oh Lord, one of my favorite breakfasts (and sometimes suppers). Love it served with bacon - the sweet and salty of it. But Martha, I think I make the best ever. LOL I put 1t. vanilla, 1t. cinnamon, a pinch of powdered clove, a pinch of salt and 3T cream (or half and half) in my egg mixture. Yum!!!
Rating: Unrated
Just made it this morning for the first time, really delicious. My husband loved it. I didn't have brioche, so I used leftover French bread. Really nice!
Rating: 5 stars
Loved this recipe! We had to use challah bread as the bakery had sold out of brioche but it still turned out fantastic. I would make this again in a heartbeat