You can get almost the same results on a small scale by skipping the browned butter, baking, and broiling and instead frying in a skillet over medium low heat.
Pain perdu au fleur orange au four (Adapté de <<Je Sais Cuisiner>>)
Baked orange water French toast (Adapted from "I Know How To Cook")
Beurre noisette
Brown butter
1 stick unsalted butter (cultured preferred)
Melt in a 1 quart saucepan over medium-high heat. As the water boils off vigorously, keep careful watch and when the solids are the color of hazelnut skins, remove from heat. Immediately immerse the pan in iced water or just spray the bottom of the pan with water until cool. Wait a few minutes for the solids to settle, and pour off the clear butter.
Butter an 11x15 pan. Drizzle the brown butter all over it.
For soaking the bread:
1 loaf best quality sweet French bread (I like crusty types like batard)
2 cups whole milk (or 2 scant cups skim plus 3T heavy cream)
2 eggs
2T sugar
pinch salt
orange blossom water to taste
Cut the bread into 1 inch slices. Mix everything else except the orange blossom water together in a bowl. Add the orange blossom water gradually, preferably tasting after each addition. A teaspoon might be too much. Pour the mixture over the bread and let sit for at least a half hour in total, flipping halfway through. If the crust is chewier than you would like, add some milk. Preheat oven to 350F.
Bake for roughly a half hour, flipping when the top starts to brown. When cooked, broil till the top is dark golden brown. Even a little black is OK. Optionally top with powdered sugar.
Serves 5.