Orange French Toast With Grand Marnier Maple Syrup Recipes

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.

Steps:

• Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
• Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
• Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
• While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
• Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
• Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
• When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange 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.

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.

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.