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1. In a shallow dish, whisk the eggs until smooth, then whisk in the milk, sugar, vanilla extract, ground cinnamon, and salt until well combined.
3 piece eggs,
0.8 cup milk,
2 tbsp sugar,
1 tsp vanilla extract,
0.5 tsp ground cinnamon,
0.1 tsp salt
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2. Place the slices of bread in a single layer on a tray and let them sit out while you heat the pan so they dry slightly on the surface.
8 slice thick sliced bread
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3. Heat a large nonstick skillet over medium heat and add a knob of unsalted butter, swirling until melted and foaming.
3 tbsp unsalted butter
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4. Working in batches, dip each slice of bread into the egg mixture, turning to coat and letting the excess drip off, then place the slices in the hot skillet.
8 slice thick sliced bread
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5. Cook the soaked bread until golden brown on the first side, then flip and cook until the second side is golden and the center feels set; add more unsalted butter between batches as needed.
8 slice thick sliced bread,
3 tbsp unsalted butter
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6. Transfer the cooked slices to a wire rack or warm plate, and while still hot, spread orange marmalade over one side of half of the slices.
0.8 cup orange marmalade,
4 slice thick sliced bread
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7. Sprinkle chocolate buttons generously over the marmalade-covered slices so they begin to soften from the warmth.
1 cup chocolate buttons
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8. Top each marmalade and chocolate slice with a second slice of French toast to create stacked sandwiches, lightly pressing so the filling settles.
8 slice thick sliced bread
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9. Cut each stack in half if desired, dust the tops with powdered sugar, and finish with a light sprinkle of orange zest before serving warm.
2 tbsp powdered sugar,
1 tsp orange zest
