Brioche French Toast with Orange Marmalade Syrup

INGREDIENTS ORANGE MARMALADE SYRUP:

3/4 cup sugar

1/2 cup fresh orange juice

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

2 oranges, segmented

1 teaspoon orange zest

FRENCH TOAST:

6 large eggs, lightly beaten

1 1/2 cups heavy cream

1 cup milk

3/4 cup fresh orange juice

2 teaspoons vanilla extract

1 teaspoon orange zest

1/2 teaspoon fine sea salt

Eight 1 3/4-inch-thick slices day-old brioche

6 tablespoons unsalted butter, plus more for serving

4 tablespoons canola oil

DIRECTIONS

For the syrup: Combine the sugar and orange juice in a medium high-sided saute pan over high heat and cook until caramelized, about 2 minutes; do not stir. Whisk in the butter and vanilla extract until melted. Stir in the oranges and zest. 

For the French toast: In a baking dish, whisk together the eggs, cream, milk, orange juice, vanilla extract, orange zest and salt until combined. Soak the bread slices in the egg mixture until completely soaked through, at least 15 seconds per side. 

Heat 2 tablespoons butter and 1 tablespoon oil in in a large saute pan over medium-high heat until it begins to sizzle. Add 3 slices bread at a time and cook, turning once, until golden and crisp on both sides, about 2 minutes per side.