Grand Marnier French Toast
I love to use this recipe for the holidays or weekend brunch! Grand Marnier and orange peel in the egg mixture gives this French toast a fresh and citrusy flavor. If you are up to it, you can serve with some extra Grand Marnier to use instead of syrup.
- 6 large eggs
- 3/4 cup half-and-half
- 1/4 cup Grand Marnier (or other orange-flavored liqueur) or 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons sugar
- 1 tablespoon orange peel, grated
- 1/2 teaspoon vanilla extract
- 8 French bread, sliced 3/4 inch thick
- 4 tablespoons butter, divided
- Powdered sugar
- Warm maple syrup
Preparation time 25mins
Cooking time 45mins
Adapted from food.com
Whisk eggs, half-and-half, Grand Marnier, sugar, orange peel and vanilla extract to blend in medium bowl.
Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish.
Pour remaining egg mixture evenly over bread.
Let stand until egg mixture is absorbed, at least 20 minutes. Can be prepared 1 day ahead. Cover and refrigerate.
Place baking sheet in oven and preheat to 350°F.
Melt 2 tablespoons butter in heavy large skillet over medium heat.
Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side.
Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices.
Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
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