3/4 cup orange juice
1 Tbsp. corn starch
1/2 cup sugar
2 Tbsp.unsalted butter
2 tsp. fresh lemon juice
2 Tbsp. orange zest
6 slices of good quality "day old" European-style bread cut into 1-inch thick slices
6 large eggs
1 cup of milk
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. vanilla
1 teaspoon freshly grated orange zest
Place a 1 qt. or 2 qt. Calphalon Unison sauce pan with Slide Nonstick on medium heat. Add the orange juice and corn starch and whisk together. Add the sugar and continue to stir occasionally until the sauce thickens. Add the butter, lemon juice and orange zest and continue to stir until the butter has been incorporated. Keep warm until ready to serve with French Toast.
Combine all ingredients except the bread in a large mixing bowl. Add a few slices of the bread to the batter and allow the bread to absorb the batter. Flip the slices so the batter absorbs on the other side of the bread.
Meanwhile, preheat a Calphalon Unison omelette or griddle with Slide Nonstick on medium-high heat. The pan is hot enough when a small amount of water "dances" on the surface.
Place the battered bread in the pan. As it browns, add the remaining bread to the batter and allow it to absorb batter on both sides. When the first side is a rich, golden brown (about 3–4 minutes) turn to cook the other side until done. Keep warm as you cook the remaining slices.