MARTHA'S FRENCH TOAST WITH GRAND MARNIER
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 slices
Number Of Ingredients 10
Steps:
- In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
- In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
Nutrition Facts : Calories 281 g, Fat 17 g, Fiber 2 g, Protein 8 g
GRAND MARNIER FRENCH TOAST
I found this recipe in Epicurious Magazine. Be sure to serve with orange slices and a side of bacon or fried ham to complete your meal. This recipe can be prepared the night before to make your morning preparation a little easier.
Provided by Bev I Am
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients 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.
GRILLED GRAND MARNIER FRENCH TOAST WITH STRAWBERRIES
Steps:
- In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
- To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
- INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.
GRAND MARNIER FRENCH TOAST RECIPE - (4.3/5)
Provided by á-2825
Number Of Ingredients 10
Steps:
- 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.
GRAND MARNIER FRENCH TOAST
Provided by Lorraine Vassalo
Categories Liqueur Dairy Egg Breakfast Brunch Sauté Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients 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 saut&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.
GRAND MARNIER FRENCH TOAST
This french toast has an orange flavor that goes well with any fruit syrup or maple syrup. Make sure to let the bread soak up enough of the egg mixture and to cook it long enough to heat through.
Provided by Chef Jean
Categories Breakfast
Time 30m
Yield 8-10 slices, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients except the bread. Whisk until sugar dissolves.
- Slice bread at a slight angel about 1 inch thick.
- Heat large skillet to med heat and spray with non-stick cooking spray.
- Dip bread into egg mixture for approxamatly 30 seconds or until the egg mixture just soaks through.
- Place the bread pieces into the hot pan and cook for 3-5 minutes per side or until very golden brown on both sides.
- Serve with a dusting of powdered sugar and your choice of syrup.
Nutrition Facts : Calories 218.7, Fat 9.4, SaturatedFat 3.7, Cholesterol 287.5, Sodium 136.7, Carbohydrate 21.9, Fiber 0.1, Sugar 18.2, Protein 11.5
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