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Pain Perdu with Orange Sauce

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Pain Perdu with Orange Sauce
Gourmet Archives

Eight 1-inch slices French bread,
cut diagonally from a day-old loaf
4 large eggs
3 tablespoons sugar
Pinch of salt
1 1/2 cups half-and-half
1/4 cup brandy
Unsalted butter for the griddle

Orange Sauce:
1 cup sugar
3 tablespoons lemon juice
2 tablespoons grated orange zest
1/2 cup water

Arrange the bread slices on a baking sheet and let them stand in a
warm, dry place, turning them several times, for 12 hours, or until
they are completely dry.
In a bowl beat the eggs with the sugar and salt, add the half-and-half and brandy, and beat the mixture until it is well combined. Transfer the bread slices to a baking dish just large enough to hold them in one layer, add the
egg mixture, and let the slices soak, turning them carefully once or twice,
for 30 to 45 minutes, or until they are soft and have absorbed most of
the liquid.
Heat a large griddle over moderately high heat until it is hot and brush it
with melted unsalted butter. Transfer bread slices with a slotted spatula to
the griddle in batches and cook them, turning them once and brushing the griddle as necessary with melted unsalted butter, for 6 to 8 minutes, or
until they are golden brown and slightly puffed. Transfer the French toast
as it is cooked to an ovenproof platter and keep it warm in a preheated
150-degree F. oven. Spoon 1 tablespoon Orange Sauce over each piece
of French toast and transfer remaining sauce to a heated sauceboat.
Serves 4.

Orange Sauce:
In a heavy stainless steel or enameled saucepan, heat the sugar, lemon
juice, and orange zest over moderately low heat, stirring and washing
down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved and cook the mixture over moderate
heat, undisturbed, until it turns a golden caramel. Remove the pan from
the heat, add the water and simmer sauce, stirring, for 1 minute or until
well combined. Serve the sauce warm. Makes about 1 1/3 cups.
 

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