Blood Orange French Toast

October 11, 2016


  • 1 cup Half & Half
  • 4-5 Tbsp Blood Orange Olive Oil divided
  • 3 Eggs
  • 2 Tbsp Sugar & Spice Dipper
  • 1/4 tsp Sea Salt (Vanilla Bean or Sel Gris)
  • 1/2 Italian Baguette sliced into 8-10 ½” thick pieces
  • Berries or Fresh Fruit for garnish


  • In a wide, shallow dish, whisk together the half-and-half, 1 Tbsp blood orange olive oil, eggs, sugar and spice, and salt.
  • Heat a large skillet over medium heat with the remaining blood orange olive oil.
  • Dip each bread slice into the egg mixture, allowing to soak for 15 seconds per side.
  • In batches to avoid overcrowding the pan, place each slice of soaked bread into the hot pan, cooking until golden brown, about 2-3 minutes per side. Keep warm in the oven or tented with foil while you finish cooking the others.
  • Arrange on a pan, dust with powdered sugar, a sprinkle of sugar & spice dipper, and serve with fruit. For a super gourmet touch, try a drizzle of balsamic glaze!