I’ve made a lot of mistakes in the past year. I held a glass measuring cup full of coconut oil over an open flame and caused it to explode. I put a plastic spoon on the bottom rack of my dishwasher and made the entire house smell like burnt rubber for two days. I left a pan of 12 pumpkin muffins on the counter and invited a family of mice to move in and eat said muffins (okay, that one probably wasn’t my fault). However, there is one thing I did this year that I’m really proud of: I got myself a Barrio Bread share. Then, I used my bread to make Orange-Cinnamon French Toast.
Every Wednesday, right around the time when the work week is wearing on me and my legs are tired from biking and I’m just not sure how in the world I can stand listening to the news for one day longer, I arrive at Tucson CSA. There, I catch up with some of the most wonderful people in the world (hi, Tucson CSA volunteers!), while I pick up a glorious bunch of local produce and a big rustic loaf of Barrio Bread. It’s all I need to restore my sanity, strength, and faith in the world.
The first order of business when I arrive home from Tucson CSA is to slice off a few hunks of bread, sloppily pour a few glugs of good olive oil and balsamic vinegar onto a plate, and dig in. So, you’re probably not surprised to learn that my weekly loaf of Barrio Bread doesn’t last long. Between my Wednesday night free-for-all, late-night nibbles, and panzanella obsession, it’s hard to keep that stuff around for very long. When I do manage to keep some Barrio Bread around long enough, I make Orange-Cinnamon French Toast. You’ve never had such a good excuse to let your bread get stale.
If you’ve been reading my weekly CSA column for the past few years, you might have realized that I’m
a little bit really obsessed with Arizona citrus. (Check out ten of my favorite citrus recipes.) Which is why on Saturday, when I found myself with a little less than half a loaf of pain au levain and a few local oranges from Wednesday’s Tucson CSA share, I went ahead and combined their forces to make this Orange-Cinnamon French Toast.
The thick rustic bread holds up so well to the rich custard in this Orange-Cinnamon French Toast recipe. It’s absorbent enough to invite all of the delicious eggy mixture in, yet sturdy enough that it doesn’t fall apart after a solid 15 minutes of soaking. Basically, it’s perfect.
Remember what I said earlier: keeping a loaf of Barrio Bread around the house for longer than a few days is near impossible. I recommend hiding it from yourself for a few days so that you get the chance to make this Orange-Cinnamon French Toast sooner than later.