Serves a Crowd

Grand Marnier French Toast

by:
December  8, 2010
0
0 Ratings
  • Serves We've served 4. Some might think that that is indulgent, and stretch it to 6.
Author Notes

I am not always good at getting myself to prepare breakfast the night before, at least not if I wait until after dinner to do so. This recipe, however, makes it all worthwhile. YUM! I think that the flavors are so great, it needs no syrup or topping. Gilding the lily and all that stuff. See for yourself. You can always make the sauce or use syrup. You want your guests, loved one, or both, to see the bread when it comes out of the oven all puffed and inviting. Sit down, dive in, and enjoy! —bella s.f.

What You'll Need
Ingredients
  • The Orange French Toast
  • 3 tablespoons freshly grated orange zest
  • 2 cups freshly squeezed orange juice
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 3 tablespoons Grand Marnier
  • 6 large eggs
  • 1/2 cup half and half
  • pinch of salt
  • 8- 1" thick slices cinnamon swirl challah (or regular)
  • butter
  • Orange Butter Sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons orange marmalade
  • 1 - 2 tablespoons Grand Marnier
Directions
  1. The Orange French Toast
  2. In a large bowl, whisk together the orange zest, orange juice, sugar, vanilla, Grand Marnier, eggs, half & half, and the salt. Arrange the bread slices in glass baking dishes. Pour the liquid mixture over the bread, turning to coat. Chill overnight.
  3. Preheat oven to 400. Butter baking sheets. Using a slotted spatula, arrange the bread in one layer, leaving at least 2" between slices. Bake in the middle of the oven for 5 minutes. Rotate pans and bake 5 more minutes. Turn the bread over and baked 5 minutes. Rotate the pans and bake till the bread is puffed and golden, about 5 minutes more.
  1. Orange Butter Sauce
  2. In a small saucepan cook ingredients over a low heat. Stir till butter is melted. Pour over the French Toast, or use to dip your forkfulls into.
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  • AntoniaJames
    AntoniaJames
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    bella s.f.

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3 Reviews

AntoniaJames
AntoniaJames September 27, 2011
This looks outrageously tasty. I make several orange liqueurs, and was just thinking about how I need to use them more often in my cooking. What perfect timing. Mr. T adores French toast, so guess what he's having for breakfast this weekend?!! Thanks for posting this great recipe. ;o)
 
bella S.
bella S. September 27, 2011
Thanks so much, Antonia. You have made me want to have this on Sunday morning. It really is so very good. What kind of bread are you going to use? Do you have Semifreddies where you live? Please let me know how it turns out. I may be getting in touch with you to ask about your orange liqueurs. Eons ago, I used to make a Kahlua-like liqueur. Now, the only thing we make is Lemoncello. I hope that you and Mr. T enjoy.
 
AntoniaJames
AntoniaJames September 27, 2011
Bella, I'm in the East Bay where Semifreddies reigns everywhere. I probably will make my own challah, though, as I haven't ever made it. . . and the cinnamon swirl sound heavenly. My sons (both away at college, alas) would love it!! As will Mr T, whose favorite snack is my homemade bread and muffins. I will certainly let you know. Thanks again. ;o)