This is soft, sweet, salty and a touch bitter. I love bacon with marmalade.
3 medium eggs
3 slices of stale white bread or sourdough
80ml of whole milk
grated zest of 1 orange
½ teaspoon of ground cinnamon
a good lump of unsalted butter, enough to fry the French toast in
1 tablespoon of soft brown sugar (optional)
4 rashers of smoked streaky bacon
2 tablespoons of marmalade (to serve)
a jug of maple syrup (optional, to serve)
How to make:
30 minutes before you want to eat, whisk the eggs and the orange zest and the cinnamon together with the milk and pour into a flat dish (such as a roasting tray). Place the bread slices in the mix to soak, turning over ever 5-10 minutes to make sure it’s well coated. Meanwhile, fry the bacon so that it’s browned on each side and put in an oven on a low temperature to keep warm, along with two plates.
When ready, melt a good knob (2 tablespoons’ worth) of unsalted butter in a frying pan until its foaming and fry the slices until golden brown on each side. Take care when turning over – be gentle. If doing in batches, place fried slices in the oven to keep warm.
When ready to serve, sprinkle soft brown sugar on the French toast, add the bacon and serve with marmalade and some maple syrup on the side.