Cara Cara Orange Syrup

Start with the Cara Cara Orange Syrup by juicing the oranges. In a small saucepan, combine the orange juice and sugar. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved.

Reduce heat and simmer for 10 to 15 minutes, or until slightly thickened and glossy. Remove from the heat and let cool for 10 minutes. The syrup will thicken as it cools.

To make the fresh toast, whisk together the eggs, Cara Cara orange zest, milk, heavy cream, orange juice, vanilla extract, and salt until smooth in a wide bowl.

Heat the butter and oil in a large skillet, griddle, or air fryer-safe pan over medium-low heat. Dip each slice of brioche into the custard mixture, allowing it to soak for about 30 seconds per side.

Cook for 2 to 3 minutes per side, until golden brown and cooked through. If using an air fryer, cook according to your appliance’s recommendations until golden and crisp on the outside.