-
1
Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface.
-
2
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith.
-
3
Working over the bowl of strawberries, slice between the membranes to release the segments or supremes.
-
4
Squeeze the juice from the membranes, and discard the membrane and peels.
-
5
(Chef Michael Symon demonstrates .)
-
6
Add the sugar to the bowl and stir to combine.
-
7
Let sit at room temperature, stirring occasionally, until the sugar has dissolved and the strawberries have released some of their juices, at least 15 minutes or up to 1 hour.
-
8
Meanwhile, prepare the French toast.
-
9
Heat the oven to 200 degrees F and arrange a rack in the middle.
-
10
Place a baking sheet in the oven.
-
11
Place the milk, eggs, sugar, vanilla, salt, and reserved orange zest in a shallow dish (a 13-by-9-inch baking dish works well) and whisk until the eggs are broken up and evenly incorporated and the sugar has dissolved.
-
12
Coat the bottom of a large cast iron or nonstick frying pan with a thin layer of oil and heat over medium heat until shimmering, about 3 minutes.
-
13
Dip a few slices of the bread in the milk mixture, turn to coat, and let the excess drip off.
-
14
Lay the soaked bread in a single layer in the pan and cook until browned on the bottom, about 2 to 3 minutes.
-
15
Flip and cook the second side until browned, about 2 minutes.
-
16
Place the cooked French toast on the heated baking sheet.
-
17
Repeat with the remaining bread slices.
-
18
Serve with the strawberry topping (stir before serving) and dust with powdered sugar, if using.
