Grand Marnier French Toast Recipe 435

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GRAND MARNIER FRENCH TOAST RECIPE - (4.3/5)



Grand Marnier French Toast Recipe - (4.3/5) image

Provided by á-2825

Number Of Ingredients 10

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

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



Grand Marnier French Toast image

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

4 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 (or other orange-flavored liqueur)
2 tablespoons sugar
1 tablespoon orange peel, grated
1/2 teaspoon vanilla extract
8 French bread, sliced (3/4-inch-thick)
2 tablespoons butter
2 tablespoons butter
powdered sugar
warm maple syrup

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.

GRAND MARNIER FRENCH TOAST MARIANTED OVERNIGHT



Grand Marnier French Toast Marianted Overnight image

My mother's neighbor used to make this for special events. It is incredibly tasty and very easy. It looks pretty sprinkled with a little powdered sugar! This needs to sit overnight and cook time does not reflect this.

Provided by ladypit

Categories     Breakfast

Time 30m

Yield 8-4 serving(s)

Number Of Ingredients 6

8 slices Italian bread
4 eggs
1 cup milk
2 tablespoons Grand Marnier
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • Arrange the bread in a large baking dish.
  • Mix all the ingredients and pour slowly over the bread.
  • Let it sit overnight in the refrigerator.
  • Brown each slice in butter on a griddle.

GRAND MARNIER FRENCH TOAST



Grand Marnier French Toast image

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

1 loaf Cuban bread, 1 day old
6 eggs
1 cup milk
1/4 cup orange juice
2 teaspoons orange zest
3 tablespoons Grand Marnier
1/3 cup sugar

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

GRAND MARNIER FRENCH TOAST



Grand Marnier French Toast image

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

4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
2 tablespoons sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
8 3/4-inch-thick French bread slices
4 tablespoons(1/2 stick) butter
Powdered sugar
Warm maple syrup

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.

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