If your family are chocolate orange fans, they will LOVE this French toast! It so delicious and one of our favourite breakfasts, I usually pull this one out during school holidays. And if you are thinking it sounds too rich for breakfast, it’s really not. I only add one tablespoon of sugar to the egg mix, which you can leave out completely if you prefer. Plus, you can use a no added sugar chocolate spread like we do which keeps the balance of sweetness just right for breakfast.
The egg mixture can be made the night before and chilled, allowing the orange to infuse its flavour to the max and making breakfast quicker to get on the table in the morning.
You can also make this Chocolate Orange French Toast suitable for baby weaning and toddlers, see how here >
The Stars of my Chocolate Orange French Toast
The Bread
I always use a loaf of pre-sliced brioche bread when I make French toast. If you buy an unsliced loaf, try to cut it into roughly ½ inch slices.
The Oranges
We are going to use the zest of two oranges for this recipe. Before you zest the oranges, you’ll want to remove the wax coating that you usually find on store bought citrus fruit. To do that just boil a little water in the kettle, pop the oranges into a sieve or colander in the sink and pour the hot water over them for a few seconds. Then immediate rub the oranges all over with a clean dry dishcloth or paper towel.
The Chocolate Spread
As I already mentioned, the best chocolate spread to use for this french toast is a no added sugar one. That way you can make sure it doesn’t become more like dessert than breakfast!
Making my Chocolate Orange French Toast
Watch me make my Chocolate Orange French Toast my step-by-step, before or as you cook.
The Egg Mixture
To make the egg mixture to dip the brioche slices in we are going to add eggs, milk, a little brown sugar (you can leave that out if you like), cinnamon, vanilla essence and the orange zest. Once mixed, you’ll need to set it aside for a few minutes for the orange flavour to infuse. Preparing the egg mixture the night before and chilling it is also a great option.
Preparing my Chocolate Orange French Toast in Advance
If you do choose to make the egg mixture the night before, cover the bowl with a lid or clingfilm (saran wrap) and store in the fridge.
If you do prepare the mixture the night before, the orange flavour will have infused so well into the egg mixture that you could strain it through a sieve so the zest is removed. I have done this once before and it works fine but I haven’t bothered since as we are all happy to have the bits of orange zest on our bread. It’s a personal choice!
Pro Cook Tips
You’ll want to get the pan nice and hot before you grease it and start adding the dipped bread, I always leave it to heat up for at least 2 minutes. When ready, working one at a time, dip a slice of brioche in the egg mixture for just about a second each side and make sure it’s fully coated. You don’t want to leave it in long or the bread will end up very soggy.
Use your largest frying pan and cook as many slices at once as you can. My largest pan (32 cm) can fit four at a time. The egg coating will cook and go golden quickly, you’ll only need to give them 45 seconds - 1 minute 15 seconds each side over a medium-low heat (use a large burner). To start you’ll probably need closer to 1 min 15 seconds but then as the pan gets hotter, they will cook quicker.
You can preheat the oven to 70ºc/160ºf and pop an oven tray in to keep the brioche slices warm while you cook the rest of the loaf. Otherwise, add your chocolate spread and serve as you go.
Kids Cook Too
Younger children can help you make the egg mixture, just don’t let them grate the oranges themselves. The easiest way for younger kids to crack eggs is by giving them a tap or two on the counter top. They’ll also enjoy dipping the bread into the mixture, but if you let them add them into the pan, be very careful they don’t touch it.
Feed a Crowd with my Chocolate Orange French Toast
The egg mixture will stretch to a whole loaf of brioche bread (minus the crusts), which makes around 8 sandwiches, so really it depends on how much everyone will eat as to how far it will stretch. If you serve other food like fruit and yogurt on the side then you could serve just one sandwich per person.
Storing My Chocolate Orange French Toast
The egg mixture can be kept in the fridge for up to 24 hours before use. Once you’ve made the Chocolate Orange French Toast you can store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat until steaming hot all the way through. The best way to reheat them is to just pop them in the toaster on a low setting, or if toasting from frozen go for a higher setting.
For more on safe food storage and reheating read here >
Diet Details
My Chocolate Orange French Toast is vegetarian and nut-free, just check that the chocolate spread jar says so.
Making My Chocolate Orange French Toast Suitable for Baby Weaning
If you are eating with a baby or toddler, you may want to leave out the tablespoon of brown sugar from the egg mixture. You could also dip and cook their toast and then add in the brown sugar after, mix well and cook the rest.
Serve little one’s french toast without chocolate spread and cut into finger size strips, alongside some fresh fruit and yogurt if you like.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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CHOCOLATE ORANGE FRENCH TOAST
Equipment
- Grater & chopping board
- Mini wire whisk or balloon whisk
- Shallow dish like pasta bowl
- Turner
- Table knife
Ingredients
- 2 oranges zested
- 5 large eggs
- 150 ml whole milk
- 1 tablespoon soft dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Sliced brioche loaf
- A little butter or coconut oil for greasing
- Chocolate spread I use a no added sugar one
Instructions
- Add the eggs into a medium mixing bowl and beat with mini wire or balloon whisk. Add the milk, sugar, cinnamon, vanilla extract and mix again. Add the orange zest and stir well using a fork. Leave to stand for a few minutes so the zest can infuse the egg mix. You can also leave it overnight in a covered bowl in the fridge.
- Then pour into a shallow dish like a pasta bowl. If you have left the mixture overnight you could pour the mixture into the dish through a sieve to remove the zest if you like.
- Heat your largest frying pan over a medium-low heat for 2 minutes. Then working one at a time, dip each slice of brioche in the egg mixture briefly, ensuring they are fully coated and then add to the pan. Fit as many slices in as you can at a time. Cook for around 45 seconds - 1 min 15 seconds each side, until golden brown. If you want to keep them warm once done while you cook the rest, transfer to the oven preheated at 70ºc/160ºf.
- Spread half the slices with chocolate spread, assemble into sandwiches and slice in half diagonally.
BABY & TODDLER
You may want to leave out the sugar from the egg mix. Serve the french toast plain, no chocolate spread. Slice into finger size strips and serve alongside fresh fruit and yogurt if you like.
STORAGE
The egg mixture can be kept in the fridge for up to 24 hours before use. You can store leftover brioche slices in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat until steaming hot all the way through. Pop them in the toaster on a low setting to reheat. If toasting from frozen will need a higher setting.
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