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Grand Marnier French Toast
First, I use an egg challah bread and then cut it into thick slices, approximately 3/4 to 1 inch thick. Following are the ingredients for the sauce, then for the batter in which the bread is marinated for at least an hour or overnight: (use two to three pieces of bread per couple)
The Orange Rum Sauce
(make the night before)
In a medium saucepan set over medium-high heat, stir thoroughly:
- 2/3 cup orange juice
- 1 cup (yes, 1 cup!) sugar
Heat just until it boils. Be careful! If left unwatched, this will boil over and make one huge sticky mess (voice of experience talking here!)
Remove from heat and stir in:
- Finely-diced rind of one medium orange
- 1 tablespoon Orange Curacao Liqueur
- 2 Tablespoons of Myers Dark Rum
Stir together thoroughly and let cool. Pour into a serving container and refrigerate overnight to allow the flavors to blend together. In the morning stir well, microwave to warm the sauce, then stir and serve over your Grand Marnier French Toast!
The French Toast
(makes six servings)
- 9 slices of bread (three slices per couple)
- 6 large eggs
- 1/2 cup half & half
- 1/3 cup orange juice
- 1/4 cup Grand Marnier
- Scant 1/8 teaspoon salt
- Finely-diced rind of one medium orange
Mix all ingredients well, then dip each bread piece in the batter and place in a large pan (I usually use an 8″ by 13″ pan). Make sure each piece is well-soaked with the batter. This can be done as little as one hour before frying, but is best if done the night before.
Fry off as you usually would any French toast. I use a flat grill pan and LOTS of butter!
Cut on the diagonal and stack three pieces on a plate, shake powdered (confectioners) sugar on just before serving, and add your choice of meat. I use a nice piece of grilled ham because I think that the saltiness of the ham is a good counterbalance to the sweet French toast. Enjoy!