Pan de Muerto French Toast: Orange Blossom Brioche with Cinnamon Sugar for Dia de Muertos

If the bread is very fresh, lay the slices on a rack for 30 minutes so they dry slightly and soak up custard without falling apart.

Serves 4

Ingredients

• 1 loaf pan de muerto (or 1 small brioche loaf), cut into 8 thick slices
• 4 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon orange blossom water
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground cinnamon, plus 1 teaspoon for the topping
• Pinch of salt
• 3 tablespoons unsalted butter, for the pan
• 3 tablespoons granulated sugar mixed with the extra cinnamon, for dusting
• Honey or Mexican cajeta, for serving

Instructions

1. If the bread is very fresh, lay the slices on a rack for 30 minutes so they dry slightly and soak up custard without falling apart.
2. In a wide, shallow dish, whisk the eggs, milk, cream, sugar, orange blossom water, vanilla, orange zest, 1/2 teaspoon cinnamon and salt until completely smooth.
3. Dip each slice into the custard for about 20 seconds per side; pan de muerto is tender, so do not oversoak it.
4. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat until it foams.
5. Cook the slices in batches, 2 to 3 minutes per side, until deep golden and crisp at the edges and the center springs back when pressed. Add more butter between batches.
6. Transfer the finished slices to a warm plate and immediately sprinkle both sides with the cinnamon sugar so it clings to the hot surface.
7. Serve stacked with a drizzle of honey or cajeta and a little extra orange zest. Fresh orange segments on the side cut the richness nicely.
8. Pan de muerto, the soft anise-and-orange sweet bread shaped with bone-like ridges, is baked across Mexico in the weeks leading up to Dia de Muertos on November 1 and 2, when families build ofrendas for loved ones who have passed. Turning day-old loaves into French toast is a loving way to use every crumb of this seasonal bread, and the orange blossom water echoes the cempasuchil marigolds that cover altars and graves during the celebration.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 14g
• Fat: 22g
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 24g
• Sodium: 390mg