Grand Marnier French Toast

Crème de Colorado Cookbook, 1987

45 minutes — 4 Servings

Ingredients

1	pound	loaf white bread (unsliced)
4		eggs
1	cup	milk
2	tablespoon	grand marnier liqueur
1	tablespoon	sugar
1⁄2	teaspoon	pure vanilla extract
1⁄4	teaspoon	salt
1⁄4	teaspoon	orange peel (freshly grated)
2	tablespoon	butter (melted)
		powdered sugar
		vegetable oil
1		orange (thinly sliced - optionalPrep)

Instructions

Slice bread into eight 3/4-inch slices. In medium bowl, beat eggs with milk, Grand Marnier, sugar, vanilla, salt and orange peel until well blended. Dip each piece of bread into liquid mixture until well saturated. Place in a flat baking dish. Pour remaining liquid over bread. Cover and refrigerate overnight.

In skillet, heat oil and saute bread until golden on both sides. Brush with butter and sprinkle with powdered sugar. Top with orange slice and serve immediately with maple syrup.

Notes

Preparation time does not include overnight refrigeration.