yield: 4 servings
time: 25 minutes
active time: 20 minutes
1 loaf (about 14 oz.) brioche or Challah bread (day-old bread works best!)
6 large eggs
1 cup whole milk
2 tsp This Little Goat went to Belize, divided
2 Tbsp + 2 tsp granulated sugar, divided
1 Tbsp pure maple syrup, plus more for topping
1 tsp vanilla extract
1 large orange
2-4 Tbsp unsalted butter
2-3 ripe persimmons, diced
Cut the bread into 1-inch thick slices and place in an even layer in a shallow baking dish.
In a large bowl, whisk together the eggs, milk, 1 ½ tsp Belize spice, 2 Tbsp sugar, maple syrup, vanilla and a pinch of kosher salt. Add in the zest from your orange and the juice from one half of the orange. Slice the remaining half of an orange into thin half-moons for serving.
Pour egg mixture over the bread, flipping to coat both sides. Let sit for about 5 minutes, flipping once halfway through, allowing the bread to absorb most of the liquid. Meanwhile, dice the persimmons and toss with remaining 2 tsp sugar, ½ tsp Belize spice and a pinch of kosher salt.
Heat a large skillet or griddle over medium heat and add in 1 tablespoon of butter. Once melted, place bread in the skillet and fry until golden brown on both sides, about 3-5 minutes per side. If desired, keep finished French toast warm in a 300 degree oven. Repeat with remaining bread, adding more butter to the pan as needed.
Add sugar-coated persimmons to the pan used to cook the French toast and sauté until softened and sugars begin to caramelize, about 2-3 minutes. Add in the reserved orange slices, tossing to combine. Plate warm French toast topped with caramelized persimmons, orange sliced and a drizzle of warm maple syrup.