French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper


1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)

Orange Butter Sauce:

Bring wine, orange juice and shallots to a boil in a large sauce pan.

Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.

Whisk in cream, cook and reduce by half, about 2 minutes.

Reduce heat to low.

Add butter, 1 piece at a time, whisking after each addition.

Strain into a heatproof bowl (to remove shallots).

Add orange zest; season with salt and pepper.

Keep warm.


Preheat the oven to 475.

Toss asparagus with oil on a baking sheet.

Season with salt and pepper.

Roast until golden, about 8 minutes.

French Toast:

Whisk together eggs, cream, zest, salt, and pepper in a large bowl.

Pour mixture into a 9x13 baking dish and add bread.

Soak 2 minutes per side.

Heat a large non-stick skillet over medium-high heat until sizzling.

Add the bread and cook on 1 side until golden brown.

Flip and cook other side until golden brown.


Top each slice of French toast with asparagus and drizzle with orange butter sauce.

Serve additional sauce on the side. (Serves 4)