Breakfast or brunch on the weekends are my favorite meal. There are so many sweet and savory options! I’m a big fan of French toast in just about any form—especially when it’s thick French toast because… carbs. Give me all the carbs.
This recipe reminds me of the taste of Italian pannetone and pandoro, which makes it especially perfect for serving during the holidays, because of the blend of vanilla and citrus extract used to flavor it. It has a really lovely, light floral and citrus scent. I’ve used parker house dinner rolls for this recipe, but Hawaiian rolls also work well, or thickly sliced challah bread.
If you don’t have this particular extract, you can make a similar copycat with a ratio of 2/3 vanilla and 1/3 orange citrus oil. But I do recommend trying out the fiori di Sicilia extract from King Arthur Flour. (A little bit of this extract also goes a long way, for the record.)
The citrus zest used to top this French toast makes it much more fragrant and it looks pretty, too. Lemon or orange zest work best.
Vanilla Citrus French Toast
Yield 2 people
- 2 eggs
- 3 tablespoons whole milk
- 1/4 teaspoon fiori di sicilia extract (a blend of citrus and vanilla extract)
- 1/2 teaspoon ground cinnamon
- 3 pull-apart dinner rolls (I like Trader Joe’s)
- 1/2 teaspoon ghee
- Toppings I suggest: sprinkle of powdered sugar, lemon or orange zest, pure maple syrup
- Scramble eggs, milk, extract and ground cinnamon together in a shallow dish.
- Carefully shave off the tops of the rolls with a serrated knife and cut each roll in half.
- In a skillet, melt 1/2 teaspoon of ghee over medium heat and spread it around the bottom of the pan.
- Dip the rolls into the egg mixture, making sure they soak up enough egg to get to the middle. Put them in the hot pan. Turn them when the first side gets golden brown. Don’t forget to also turn them to cook the edges.
- Plate the french toast and sprinkle lightly with powdered sugar and zest a little bit of lemon or orange peel on top. Serve with maple syrup.