One of my favorite fruits is the satsuma tangerine. My parents’ neighbor has a lovely satsuma tree and every year they give us a few bags. Sam and I used to hit up the neighborhood joints for Sunday Brunch. Since we got hitched and my appliances have moved in, I’ve been making more of an effort in making our brunches. Last week I made a lovely Belgian waffle in my WaringPro waffle maker. This time, I was in the mood for carbs (as usual!) but didn’t feel like waffles. I made my second favorite brunch carb – french toast!! It is always a huge dilemma for me when I’m in a restaurant; I never know if I want waffles or french toast.
I had a nice loaf of Acme Bread Company’s baguette from Piazza’s so I sliced it up on the bias and whipped up a custard to soak the bread in. I looked around the kitchen and saw that we had a bag of satsumas and I juiced up two of them and zested them to give another layer of flavor for the custard.
Day old bread works the best and a lot of restaurants make french toast with brioche. I find that when I tried making it at home with brioche, it tends to fall apart and get mushy. I love using baguettes, the insides soften up perfectly and the crust adds another layer of flavor.
Whip all the ingredients together and soak the bread in the custard; a couple of minutes on each side. I left my bread to sit and soak up all the flavors for a few minutes while I heated up my frying pan. I loved how I could see the zest in the custard and it stuck to the bread.
Once the pan has preheated, put the toast in and pan fry on each side until browned. 
Serve with maple syrup! I was too lazy to give it a dusting of powdered sugar since we were too hungry and eager to dig in.
Happy Sunday!
