Best 8 Marthas French Toast With Grand Marnier Recipes

MARTHA'S FRENCH TOAST WITH GRAND MARNIER

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.

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

GRAND MARNIER FRENCH TOAST

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.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

OVEN-BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

GRAND MARNIER FRENCH TOAST

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.

PEAR-AND-RASPBERRY BAKED FRENCH TOAST

Steps:

• Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
• Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.