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
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. Repeat with the remaining bread.
Serve the orange marmalade
syrup over the French toast.