Biscuit French Toast With Cinnamon-Orange Cane Syrup
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5 large
Egg2 large
Egg Yolk2.5 cups
Half-And-Half1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon6 tbsps
Canola Oil4 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.5 cups
Buttermilk (cold)1 cup
Heavy CreamDirections:
1
For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan
2
Bring to a simmer over low heat
3
Remove from the heat and let steep for 30 minutes
4
Remove and discard the cinnamon sticks
5
Return the syrup to low heat, bring just to a simmer and whisk in the butter
6
Keep warm
7
For the French toast: Set a rack over a baking sheet and place inside the oven
8
Preheat the oven to 200 degrees F
9
Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth
10
Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over
11
Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated
12
(These biscuits must be soaked through
13
) Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering
14
Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes
15
Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes
16
(Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through
17
) Transfer the finished toasts to the baking rack
18
Repeat the process with the remaining butter, oil and biscuit halves
19
Serve the French toast with the syrup and a dusting of confectioners' sugar
20
Preheat the oven to 450 degrees F
21
Line a baking sheet with parchment paper
22
Combine the flour, baking powder, baking soda and salt in a large bowl
23
Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal
24
Add the buttermilk and gently mix until a dough just begins to come together
25
Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle
26
Use a 3-inch round cutter to cut out biscuits
27
Reroll the scraps and cut again
28
Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream
29
Bake until lightly golden brown, 12 to 15 minutes
30
Serve hot