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Ingredients
- 6 extra-large eggs
- 1 1/2 cups cream or half-n-half
- 1/4 cup Grand Marnier or brandy
- 1/4 cup sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons salt
- French bread cut in 3″ slices
- 2 tablespoons unsalted butter
- flour
- maple syrup
- powdered sugar
- strawberry preserves
Details
Preparation time 15mins
Cooking time 500mins
Adapted from jamesandeverett.com
Preparation
Step 1
Place bread in a baking dish so the slices lay flat and are not crowded. In a medium size bowl, whisk together eggs, cream, Grand Marnier, sugar, vanilla, and salt. Pour over bread. Cover with plastic wrap and refrigerate eight hours or overnight, turn once to ensure even absorption.
Heat oven to 350°F. Heat a large oven-proof sauté pan over medium high heat and add butter. Dust the egg soaked bread with flour and a sprinkle of sugar. When the butter has melted and stopped foaming, place the bread in the pan floured side down. Dust the top again with flour and sugar. Cook for about five minutes to brown and then turn. Place the pan in the hot oven for 12 to 15 minutes until the bread has puffed up and the centers have become custardy.
Serve hot with a drizzle with maple syrup, a dusting of powdered sugar, and a dollop of fresh strawberry preserves.
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