This recipe is inspired by the much-loved “Torrijas” (a Spanish French toast made with a spiced citrus custard, which is known for being the perfect mixture of a bread pudding and French toast.

Makes 10 slices

Ingredients

For the custard:

• 2 cups milk
• 1 orange, zested
• 2 Tbsp orange juice
• 1 cinnamon stick
• 2 Tbsp brown sugar
• 1 Kitka loaf
• 3 eggs, whisked well
• ¼ cup canola oil, for frying
• 2 Tbsp butter
• 6 Tbsp white sugar + extra to brûleé
• 1 tsp ground cinnamon

To serve:

• 500ml store-bought custard (optional)
• Honey

Method

1. Combine milk, orange zest and juice, cinnamon and brown sugar in a pot over high heat.
2. Once scalding, remove from the heat and set aside to cool and infuse for 20 minutes.
3. Slice Kitka loaf into about 10 pieces, 2-2.5cm thick.
4. Place eggs in a deep plate.
5. Pour milk into a deep tray, discard the cinnamon stick.
6. Soak each slice of bread in the custard for 20-30 seconds.
7. Heat oil and butter in a pan over medium heat.
8. Remove 1-2 slices of bread from the milk and coat each in the whisked egg.
9. Remove and hold over the plate to allow any excess to drip off, then transfer to the hot pan.
10. Fry bread for 2-3 minutes until golden and glossy, flipping halfway. Repeat with remaining slices (if the butter in the pan starts to burn, drain and wipe clean before continuing with remaining slices).
11. Combine white sugar and ground cinnamon on a plate
12. Once cooked, coat each slice in the cinnamon sugar, then transfer to a cooling rack.
13. Enjoy French toast as is or serve on a bed of custard as below.
14. Pour a serving of custard into a deep plate or bowl, nestle a slice of French toast on top, and add a last glug of custard on top of the toast.
15. Sprinkle 1-2 Tbsp sugar onto the custard on the toast, then use a kitchen torch (or oven grill) to brûleé the sugar until golden. Serve immediately.

Recipe & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine