French toast has my heart. I admire all recipes that give stale bread a lifeline. There are many recipes out there in the world with repurposed day-old or more bread as star

of the show. So much so, I buy or make bread and always have the tail end of a loaf in mind for one recipe of another. French toast is an easy win in this house, either sweet or

savoury. What makes this French toast special is the use of orange blossom water (an ingredient that so deserves its cupboard space). Made from water distilled with the essence of flowers from orange trees, I am always surprised by what a drop or two of this sweet, citrus and floral-scented water can bring to so many different dishes. Popular in African, Middle Eastern and also French cuisines it works beautifully

here in with this French toast, puffed and golden and served with thinly sliced clementines, chopped pistachios and some runny honey.