Nicole Franzen
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Recipe information
Yield
4 Servings
Ingredients
1 small blood orange or navel orange, very thinly sliced, seeds removed
2 tablespoons sugar
½ vanilla bean, split lengthwise
½ cup (1 stick) unsalted butter, room temperature
1¼ teaspoons ground cinnamon
Flaky sea salt
2 tablespoons plus 1 cup pure maple syrup
4 ½-inch-thick slices brioche or challah
1 cup crème fraîche
Preparation
Step 1
Preheat oven to 450°. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.
Step 2
Mix butter, cinnamon, a pinch of salt, and 2 Tbsp. maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8–10 minutes.
Step 3
Place each toast, buttered side down, on plates. Top with crème fraîche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.
Nutrition Per Serving
Calories (kcal) Fat (g) Saturated Fat (g) Cholesterol (mg) Carbohydrates (g) Dietary Fiber (g) Total Sugars (g) Protein (g) Sodium (mg)
