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French Toast with Orange Yogurt

Contributor
Try this French Toast with Orange Yogurt recipe from the 'Nopi' cookbook
French Toast with Orange Yogurt

Jonathan Lovekin

Having sold the Super French Toast that appeared in Yotam’s Plenty More as pretty much the definitive word on the matter, we momentarily questioned the inclusion of another French toast recipe here. It’s such a brunch favorite of our NOPI regulars, though, that we weren’t allowed to leave it out.

Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

6
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

For the orange yogurt:

  • 1/2 Cup Greek yogurt
  • Finely grated zest of half an orange
  • 1 Tablespoon orange juice
  • 1 Tablespoon confectioners’ sugar

For the berries:

  • 10 Ounces mixed frozen berries
  • 1/3 Cup superfine sugar
  • 2 Teaspoons lemon juice

For the star anise sugar:

  • 8 whole star anise, blitzed in a spice grinder into a fine powder
  • 1/4 Cup superfine sugar

For the French toast:

  • 5 eggs
  • 3/4 Cups whole milk
  • 14 Ounces brioche loaf, ends trimmed, cut into six (one-and-a-quarter-inch) slices
  • 1/3 Cup unsalted butter, fridge-cold, cut into thre-quarters of an inch dice

Directions

For the orange yogurt:

Fold together all the ingredients for the orange yogurt in a small mixing bowl and keep in the fridge, covered, until required.

For the berries:

Place the berries in a medium saucepan with the sugar and lemon juice. Place over high heat and cook for 6 minutes, stirring from time to time, until the sugar has dissolved and the compote is shiny and thick. Remove from the heat and set aside for an hour to come to room temperature; the compote will thicken slightly.

For the star anise sugar:

Mix together the star anise and sugar, then spread out on a small plate—ready for the toast to get dusted—and set aside.

For the French toast:

Place the eggs in a medium bowl and whisk well, until pale, light, and fluffy. Continue to whisk as you slowly pour in the milk, then transfer to a dish that is large enough to fit the 6 slices of brioche in a single layer—use two dishes if you need to. Add the brioche slices and set aside for 5 minutes, turning them once or twice. It will seem like a lot of liquid for the bread to absorb, but it will do; just be careful when you are turning it, as it gets very soft. Place a large nonstick frying pan over medium-high heat with 4 teaspoons of butter. When the butter starts to foam, lay 3 pieces of brioche in the pan and fry for 1 to 2 minutes. Flip the slices over, add 4 teaspoons/

20 g more butter to the pan, and continue to fry for another 1 1/2 minutes, until golden. Remove the slices from the pan and set aside on a baking sheet while you wipe the pan with some paper towels and repeat with the remaining brioche and butter. Once all the brioche is on the baking sheet, transfer to the oven and bake for a final 4 minutes, until the toast has puffed up and is golden brown. Remove from the oven and dip each slice in the star anise sugar one at a time, flipping so that both sides get coated.

Serve at once, with the berry compote alongside and the orange yogurt spooned on top.

French Toast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

French Toast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.

Nutritional Facts

Total Fat
20g
31%
Sugar
30g
N/A
Saturated Fat
10g
50%
Cholesterol
200mg
67%
Protein
15g
29%
Carbs
64g
21%
Vitamin A
203µg
23%
Vitamin B12
0.5µg
9.1%
Vitamin B6
0.2mg
8.2%
Vitamin C
13mg
21%
Vitamin D
2µg
N/A
Vitamin E
1mg
6%
Vitamin K
11µg
13%
Calcium
160mg
16%
Fiber
3g
13%
Folate (food)
73µg
N/A
Folate equivalent (total)
112µg
28%
Folic acid
23µg
N/A
Iron
4mg
21%
Magnesium
29mg
7%
Monounsaturated
6g
N/A
Niacin (B3)
4mg
18%
Phosphorus
189mg
27%
Polyunsaturated
2g
N/A
Potassium
271mg
8%
Riboflavin (B2)
0.5mg
32%
Sodium
329mg
14%
Sugars, added
20g
N/A
Thiamin (B1)
0.4mg
23.8%
Trans
0.4g
N/A
Zinc
1mg
9%