French Toast – Orange Zest with Brandy Cream Sauce


  • zest of 1 orange
  • pared sections of 1 orange
  • 1 cup sour cream
  • 2 tbs brandy
  • ½ cup raisins
  • 12 whole eggs
  • 1 sour dough baguette
  • 2 tbs soft butter
  • 2 cups pure maple syrup
  • dusting of cinnamon


Grate peel of 1 orange into large flat plate or platter. Pare and remove sections of grated orange to small plate or bowl. Whip whole eggs until blended and pour into platter containing zest. Mix well. Place sour cream in small bowl, add honey, brandy, combine and adjust taste as desired. (It should still be thick enough to not run) Cut baguettes, on the bias, into 3/4 inch wide slices and soak in batter until well coated. Brush or melt butter into medium high heated sauté or fry pan. Place battered bread slices into pan and fry until browned on both sides.

To Assemble:

Place 3 pieces of French toast on serving plate stacked in the middle and radiating outward like spokes on a wheel! Add a large dollop of brandied sour cream on plate as well as 2 orange sections. Pour maple syrup over French toast and finish with a dusting of cinnamon. Yum!

Yield – 8 servings