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Recipe Instructions:

1 thin skin seedless orange
2 large eggs
1/2- 1 teaspoon ground cinnamon
pinch Kosher salt
large pinch Fresh coarsely ground pepper
9@ 5" wide x 1/2 " thick slices sourdough French bread, halved to make 18 crescents
unsalted butter

Puree the orange in a food processor. Add eggs through pepper, buzz to mix thoroughly. Pour into a non-metal pie plate or casserole dish. Fill the dish with bread crescents, let sit a few minutes or longer, to absorb the egg mixture. Flip bread over and let sit again. There should be a layer of coating on the bread. (If not, spread a coating layer on the bread after it has been added to the pan.)
Over medium high heat, melt a very thin layer of butter in non-stick skillet. Before it smokes, turn heat to medium and add the bread pieces and cook til browned on first side; turn over and finish for a few minutes til brown and set.
Serve, sprinkled with cinnamon, as is or with optional warmed maple syrup.