Earl Grey French Toast With Orange Maple Syrup

I am as likely to skip breakfast as I am to eat it.  However, this recipe would make Sunday breakfast or brunch a must.

Ingredients:

• 1/4 cup whole milk
• 4 unbleached Earl grey teabags, divided
• 2 eggs
• 4 tbsp. pure maple syrup, divided + additional for serving
• 20 1/4 inch thick slices whole-wheat baguette (day-old)
• 1 cup fresh orange juice
• 5 tsp. unsalted butter, divided

Directions:

• In a small saucepan, bring milk to a boil.
• Remove from heat.
• Steep 2 teabags in hot milk for 10 minutes.
• Squeeze liquid from teabags.
• Let cool slightly and rinse out saucepan.
• Whisk eggs and 1 tbsp. maple syrup in a 13 x 9 inch baking dish.
• Slowly whisk in milk-tea mixture.
• Add bread slices and soak for 3 to 5 minutes per side.
• In saucepan, add orange juice and 3 tbsp. maple syrup, bring to a boil.
• Add 2 remaining teabags and steep over medium for 10 minutes.
• Remove teabags and simmer 3 to five more minutes, still on medium, until mixture is thickened and syrupy.
• Remove saucepan from heat and stir in 4 tbsp. butter.
• Keep warm in pot.
• Heat a large non-stick skillet over medium-low.
• Brush with remaining butter.
• Transfer bread slices from baking dish to skillet, allowing excess egg mixture to drip back into the baking pan.
• Cook slices for 2 - 4 minutes per side until golden to deep brown.
• To serve arrange 5 slices of French toast on plate and drizzle with orange-maple syrup.