In a large glass baking dish (I used one that is 9”x13”), whisk the eggs until slightly frothy. Add in the milk, ginger, salt, vanilla, orange juice and orange zest and continue whisking until everything is combined.

Place 2 pieces of bread in the egg mixture and let them sit. After a couple of minutes, turn the slices over, and continue to let them soak` in the liquid.

Meanwhile, in a large skillet set over medium heat, melt one tablespoon of butter. Once it has melted and heated up, add the first pieces of egg soaked bread into the pan, and cook for 3-4 minutes per side, or until the bread is crispy and golden brown.

As the bread is cooking, begin soaking other slices in the egg mixture. When the first two slices are done frying, remove them to a baking sheet and place them in a 250 degree oven to keep them warm and crispy.

Melt another tablespoon of butter in the skillet, cook two more pieces of bread, and then remove those to the baking sheet. Repeat this process, using a tablespoon of butter to cook every two pieces of toast, until all of the bread has been cooked.

Serve topped with whipped ricotta and blood orange syrup (recipes below).

The French toast can be made a day ahead and then heated in the oven, in a single layer on a baking sheet, at 300 degrees for about 15 minutes.