Brioche French Toast with Asparagus and Orange Beurre Blanc


For The Asparagus:

1 pound asparagus, cut diagonally into 1-inch pieces
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper

For The French Toast:

4 large eggs
1 cup heavy cream
1 teaspoon finely grated orange zest
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 one-inch-thick brioche slices
1 1/2 ounces (3 tablespoons) unsalted butter

For The Orange Beurre Blanc:

1 1/2 cups dry white wine
1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
2 small shallots, thinly sliced
1/2 cup heavy cream
6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
1 teaspoon finely grated orange zest
Coarse salt and freshly ground pepper


Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. 

Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. 

Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.

Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.

Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. 

Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. 

Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. 

Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

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