French Toast with Orange Yogurt

Try this French Toast with Orange Yogurt recipe from the 'Nopi' cookbook
Contributor
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
436
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.

Nutritional Facts

Total Fat
25g
36%
Sugar
12g
13%
Saturated Fat
7g
29%
Cholesterol
66mg
22%
Carbohydrate, by difference
32g
25%
Protein
22g
48%
Vitamin A, RAE
12µg
2%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
78mg
8%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
22µg
1%
Folate, total
47µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
271mg
39%
Selenium, Se
26µg
47%
Sodium, Na
85mg
6%
Water
110g
4%
Zinc, Zn
4mg
50%

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.