There’s this magical thing that happens when you slice up a loaf of challah: yeasty cumulus clouds fill the board! The braided kosher egg bread is so beautifully golden and perfect for french toast that it makes any cloudy day feel sunny. Since I had the eggs blown out from my little seasonal decorating project, I made my Orangina French Toast and decided to share the recipe here.
I went through a phase a while back using fizzy beverages in my cooking (Limonata, Jarritos, Ginger Ale, you name it). In my head it perks up anything; who knows if something really is happening there. I may just like the excuse to purchase single soda bottles, add a portion to the recipe, and finish drinking it while cooking (if you cook with wine, you know what I am talking about). The first time I had Orangina was at the rooftop cafe of the Uffizi Gallery in Florence. Needless to say, it was a good day.
Since Christmas, I have been keeping my new recipes and cards in the book in the first picture: a gift from my brother-in-law’s folks! I will treasure it till the cows come home.
Orangina French Toast for 2
1/3 C milk or cream
1/2 t vanilla
1 t cinnamon or cloves
4 slices challah
Orangina & orange zest
Whisk together first four ingredients. Soak challah in mix for several minutes. Sprinkle with zest and splash with Orangina. Melt one tablespoon of butter (sub oil or use bacon drippings) in skillet. Fry orange clouds over medium heat until golden. Dust with powdered sugar, fruit, or your fav. light amber syrup. Buongiorno!