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2 large free-range eggs
Grated zest of 1 orange
60ml full-fat milk
¼ tsp ground cinnamon
2 large, thick slices of white bread
Juice of 1 orange
75g fine-cut marmalade
50g caster sugar
1 tbsp butter


Whisk the eggs, orange zest, milk and ground cinnamon in a wide shallow dish. Soak the bread slices in this mixture for two minutes per side. Meanwhile, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for three to four minutes. If you need to, let the syrup stand while you cook the bread. Heat the butter in a heavy-based frying pan and cook the eggy bread for about two minutes per side over a medium heat until golden. Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side.