Earl Grey French Toast with Orange-Maple Syrup
3/4 Cup Whole Milk
4 Earl Grey Tea Bags, divided
4 Tablespoons Maple Syrup, divided, + additional for serving
6-8 Slices Martin’s Old-Fashioned Real Butter Bread; left out to dry overnight
1 Cup Fresh Orange Juice
5 Teaspoons Unsalted Butter, divided
1/4 Cup Chopped Pecans, optional
Orange Slices, for garnish
In a small saucepan, bring milk to a boil. Remove from heat. Steep 2 tea bags in hot milk for 10 minutes. Squeeze liquid from tea bags. Let cool slightly and rinse saucepan.
To saucepan, add orange juice and 3 tbsp maple syrup; bring to a boil. Add remaining 2 tea bags and steep over medium for 10 minutes.
Meanwhile, heat a large nonstick skillet over medium-low.
Whisk eggs and 1 tbsp maple syrup in a 13 x 9-inch baking dish. Slowly whisk in milk-tea mixture. Add stale bread slices to baking dish slices and soak for 1 minute per side or until mixture is absorbed.
Melt 1 tsp butter in hot skillet. Transfer soaked bread slices from baking dish to skillet, allowing excess egg mixture to drip back into baking dish. Cook slices 2 to 4 minutes per side until golden to deep brown. (Note: You may need to work in batches, depending on size of skillet.)
Remove tea bags from orange juice-syrup mixture and simmer 3 to 5 more minutes on medium, until mixture is thickened and syrupy. Remove saucepan from heat and swirl in 4 tsp butter. Keep warm in pot until ready to serve.
To serve, arrange 2 slices French toast on each plate. Drizzle with orange-maple syrup. Garnish with orange slices and pecans (if using).
Recipe adapted from: www.cleaneatingmag.com