The French toast that is served at Lexington Brass in NYC is based on a dish that I used to eat as a kid. I really like how the orange flavor shines through the light, buttery brioche bread. The French toast is served with an orange and grapefruit garnish and a light agave syrup to help make this usually heavy dish feel light.


  • 12 1 1/2-inch slices of brioche (about 2 loaves)
  • 2 1/4 Cup heavy cream
  • 1 1/2 Cup whole milk
  • 3/4 Cup sugar
  • 3 Large eggs
  • 2 Large egg yolks
  • 2 Teaspoon dried orange zest
  • 1 1/2 Teaspoon vanilla extract
  • 2 Teaspoon ground ginger
  • 2 1/2 Tablespoon sugar
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cardamom
  • 1/2 Teaspoon ground coriander


Step 1:

Combine all of the spices and sugar in a small mixing bowl.

Step 2:

Preheat the oven to 375 degrees.

Step 3:

Whisk the cream, milk, sugar, eggs, egg yolks, and vanilla in a large rimmed baking sheet.

Step 4:

Soak the brioche in the egg mixture for 30 seconds on both sides.

Step 5:

Heat a large nonstick pan over medium heat.

Step 6:

Scatter 1 teaspoon of the spice mixture over the bottom of the pan.

Step 7:

Place 2 slices of brioche in the pan on top of the spices.

Step 8:

Cook until golden brown and fragrant, this should take about 2 minutes.

Step 9:

Sprinkle 1 teaspoon of the spice on the uncooked side of the slices of bread, then turn over to cook the other side for 2 more minutes.

Step 10:

Place the brioche on a clean sheet tray.

Step 11:

Cook until the brioche has crisped up ever so slightly, this should take about 10 minutes.