With the holidays around the corner, my mind is set on grapefruit season. This recipe uses the juice and zest of half a grapefruit, and is a perfect addition to a Holiday Brunch menu. Warm, sweet, and, wait for it, grapefruit-y!

After reading a recent post by Melissa Clark, I was inspired to test her tip. She suggests toasting bread slices before soaking in the custard. The reasoning: dryer bread absorbs better. I think it helps makes the French toast fluffier and moister.

Honey Grapefruit & Almond French Toast

SERVES 2-3

• 3 thick slices day old bread (ciabatta or challah work best)
• 2 eggs
• 2 tbsp. milk
• 1 tbsp. honey
• juice half a grapefruit
• zest half a grapefruit
• 1 tsp. almond extract
• pinch of salt
• butter to grease pan

Toast bread. Heat cast iron pan over medium-high heat. Add tbsp. butter and grease hot pan.  In a large bowl, whisk eggs, milk, grapefruit zest, grapefruit juice, almond extract, and salt until frothy. Dip toasted bread in custard for one minute on each side, and place on hot pan. Cook for 3-5 minutes over medium heat, and flip. Toast should be golden in color. Repeat for each slice. Eat immediately with maple syrup (or honey) and fruits.