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1. Crack the eggs into a medium bowl and whisk until smooth, then add the milk, orange juice, orange zest, ground cinnamon, granulated sugar, vanilla extract, and salt and whisk until fully combined.
3 piece large egg,
0.8 cup milk,
0.3 cup orange juice,
1 tsp orange zest,
1 tsp ground cinnamon,
2 tbsp granulated sugar,
1 tsp vanilla extract,
0.2 tsp salt
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2. Trim the crusts from the bread slices if desired, then cut each slice in half lengthwise to form long strips.
8 slice thick sliced bread
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3. Working with one strip at a time, roll it lightly with your hands to soften, then twist it into a spiral and gently press the ends so it holds its shape. Repeat with all strips.
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4. Pour the custard mixture into a shallow dish and place several bread spirals into it, turning them to coat so they soak up custard but do not fall apart.
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5. Let the soaked spirals rest in the dish for a short time while you prepare the pan, then transfer them to a plate, allowing any excess custard to drip off.
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6. Heat a large nonstick skillet over medium heat and add half of the butter with the vegetable oil, swirling until melted and foaming gently.
1.5 tbsp unsalted butter,
1 tbsp vegetable oil
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7. Place a batch of custard-soaked spirals in the skillet, spacing them slightly apart, and cook until golden brown and set on the underside, then turn and cook until the other side is golden and the centers feel custardy but cooked through.
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8. Transfer the cooked twists to a warm plate, add the remaining butter to the skillet if needed, and repeat with the rest of the spirals until all are cooked.
3 tbsp unsalted butter
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9. Place the chocolate chips in a heatproof bowl and warm the heavy cream in a small saucepan over medium-low heat until steaming and just starting to bubble around the edges.
0.8 cup semi-sweet chocolate chips,
0.5 cup heavy cream
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10. Pour the hot cream over the chocolate, let it sit briefly, then stir until the chocolate melts and the sauce is smooth and glossy.
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11. Arrange the warm twists on serving plates, dust lightly with powdered sugar, then generously drizzle with the warm chocolate sauce and finish with a sprinkle of orange zest garnish.
2 tbsp powdered sugar,
0.5 tsp orange zest (garnish)
