Breakfast and Brunch Recipes
Grand Marnier French Toast
with Orange Rum Sauce
Ingredients
French Toast
- 6 eggs
- 2/3 cup orange juice
- 1/2 cup Grand Marnier
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon orange peel
- 8 (3/4 inch thick) slices French bread
- 3 to 4 tablespoons butter
- Confectioners' sugar
Orange Rum Sauce
- 1 cup granulated sugar
- 2/3 cup freshly-squeezed orange juice
- 2 tablespoons dark rum
- 1 tablespoon Curacao
- Coarsely grated peel or 1 orange
Instructions
French Toast
- Beat eggs in large bowl.
- Add orange juice, Grand Marnier, milk, sugar, vanilla extract, salt and peel. Mix well.
- Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed).
- Melt butter in large skillet over medium-high heat.
- Add bread slices in batches and cook until browned, about 8 minutes.
- Turn and continue cooking until browned, about 8 minutes.
- Cut bread diagonally. Arrange on platter and sprinkle with confectioners' sugar.
- Serve immediately with butter and Orange Rum Sauce.
Orange Rum Sauce
- Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly.
- Remove from heat.
- Blend in remaining ingredients.
- Let cool completely.
- Strain into jar with tight-fitting lid.
- Refrigerate.
- Reheat syrup before serving.