Chocolate-Orange French Toast with Marmalade
Thick brioche slices filled with dark chocolate and marmalade, dipped in an egg custard infused with orange zest and cinnamon, then pan-fried until golden and crispy. Served with candied orange slices in maple syrup, yogurt, and a dusting of icing sugar.
Ingredients
- 4 thick slices brioche, challah or panettone
- 2 tbsp marmaladejam1:1spread
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- 1 ½ oz dark chocolate, broken into pieces
- 3 eggs
- 1 ¼ cups whole milk
- 1 tsp vanilla extract
- 1 orange, zested, peeled and sliced
- ¼ tsp ground cinnamon
- 2 tbsp unsalted buttersalted butter1:1butterFull guide →
- 2 tbsp maple syrup
- icing sugar, for dusting(optional)
- yogurt or crème fraîche, to serve(optional)
Instructions
- 1
Heat oven to 275°F fan setting or gas 1.
- 2
Cut a pocket into the side of each bread slice with a small sharp knife.
- 3
Spoon marmalade into each pocket and insert chocolate pieces.
- 4
Whisk eggs, milk, vanilla extract, orange zest, and cinnamon together in a shallow dish.
- 5
Dip each bread slice into egg mixture, coating both sides fully.
- 6
Melt butter in a large frying pan over medium heat.
- 7
Lay a soaked bread slice in the pan and cook until golden brown and crispy, about 2-3 minutes per side.
- 8
Repeat with remaining slices, adding more butter as needed.
- 9
Keep cooked slices warm in the low oven.
- 10
Place orange slices in a pan with maple syrup and warm through over low-medium heat until juices release.
- 11
Dust French toast with powdered sugar and top with yogurt, orange slices, and warm maple-orange syrup.
Tips
Use thick-cut bread to create a distinct pocket without cutting through completely.
Ensure bread is fully submerged in egg mixture for even custard absorption.
Cook on medium heat to allow the inside to warm without burning the exterior.
Good to Know
Keep cooked French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven.
Prepare the egg mixture and fill bread slices with chocolate and marmalade up to 4 hours ahead. Cook the orange compote ahead and rewarm before serving.
Serve immediately while French toast is warm. Top each portion with yogurt or crème fraîche, candied orange slices, warm maple syrup, and icing sugar.
Common Mistakes
Do not cut completely through the bread when making pockets to avoid splitting slices.
Do not skip full coating of both sides in egg mixture to avoid dry centers.
Do not cook on high heat to avoid burning the exterior before the interior warms.
Substitutions
Dairy-Free Swaps
General Alternatives
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