Moroccan · Breakfast
Orange Blossom French Toast
Moroccan-scented pain perdu: thick bread soaked in an egg custard perfumed with orange-flower water and cinnamon, fried golden in butter and finished with honey, orange zest and toasted almonds. It's a fragrant brunch that turns yesterday's khobz into something special.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 3
- Level
- Easy
Ingredients
- 6 thick slices day-old bread or brioche
- 3 eggs
- 200 ml milk
- 1 tbsp orange-flower water
- 1/2 tsp cinnamon
- 1 tbsp sugar
- 40 g butter
- 3 tbsp honey
- Zest of 1 orange
- 3 tbsp flaked almonds, toasted
Method
- 1
Make the custard
Whisk the eggs, milk, orange-flower water, cinnamon and sugar in a shallow dish.
- 2
Soak
Soak the bread slices a minute each side until saturated but not falling apart.
- 3
Fry
Fry in butter over medium heat until golden and set on both sides.
- 4
Warm the honey
Gently warm the honey with the orange zest.
- 5
Assemble
Stack the toast and drizzle with the orange honey.
- 6
Serve
Scatter with toasted almonds and serve hot.
Chef's tips
- Slightly stale bread soaks up more custard without disintegrating.
- Go easy on the orange-flower water — a tablespoon perfumes the whole dish.
- Fry in butter, not oil, for the richest colour and flavour.
Frequently asked questions
What bread works best?
A sturdy day-old country loaf or brioche holds the custard well. Very fresh, soft bread tends to collapse when soaked.
Can I make it dairy-free?
Yes — use a plant milk and fry in a neutral oil or vegan butter. The orange-blossom perfume carries the dish regardless.