Use day-old bread like challah or Tsoureki (Greek Easter Bread) (see recipe in Chapter 3) to make this
3 large eggs
2 tablespoons orange juice
1 teaspoon grated orange zest
⁄ teaspoon vanilla extract
⁄ cup plus 1 tablespoon honey, divided
2 tablespoons whole milk
1 ⁄ teaspoons ground cinnamon, divided
⁄ cup walnuts
⁄ cup blanched almonds
⁄ teaspoon ground cloves
1 tablespoon sugar
2 tablespoons white bread crumbs or ground melba toast
4 slices bread
2 tablespoons unsalted butter
1 teaspoon confectioners’ sugar
- In a large bowl, whisk together eggs, orange juice, zest, vanilla, ⁄ cup honey, milk, and ⁄ teaspoon
- Put the walnuts and almonds into a food processor, and pulse until they are finely crumbled. Transfer the nuts to a bowl and add the cloves, ⁄ teaspoon cinnamon, sugar, and bread crumbs. Stir to
- Sandwich half of the walnut-and-almond mixture between 2 slices of bread. Repeat with the remaining 2 slices. Carefully dunk both sides of the sandwiches into the egg mixture. Make sure the
egg mixture soaks into the bread.
- Add the butter to a large skillet over medium heat, and heat for 30 seconds. Add the sandwiches and
fry for Two minutes per side or until golden.
- Carefully cut the French toasts diagonally and serve them dusted with confectioners’ sugar.
- Drizzle the tops with the remaining honey and sprinkle with ⁄ teaspoon cinnamon. Serve