Maple-Cinnamon Toast With Citrus And Crème Fraîche
- 1 small blood orange or navel orange, very thinly sliced, seeds removed
- 2 tablespoons sugar
- 1/2 vanilla bean, split lengthwise
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 teaspoons ground cinnamon
- Flaky sea salt
- 2 tablespoons plus 1 cup pure maple syrup
- 4 (1/2"-thick) slices brioche or challah
- 1 cup creme fraiche
- Preheat oven to 450u0b0F. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.
- Mix butter, cinnamon, a pinch of salt, and 2 Tbsp. maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8-10 minutes.
- Place each toast, buttered side down, on plates. Top with creme fraiche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.
orange, sugar, vanilla bean, unsalted butter, ground cinnamon, salt, maple syrup, crueme fraueeche
Taken from www.epicurious.com/recipes/food/views/maple-cinnamon-toast-with-citrus-and-creme-fraiche (may not work)