Best French Toast With Grand Marnier And Warm Berry Compote Recipes

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.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

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.

WARM BERRY COMPOTE FOR BUTTERMILK FRENCH TOAST

Steps:

• In a medium saute pan over medium heat, melt butter. Add sugar and orange juice; cook until sugar begins to dissolve, about 2 minutes.
• Add blueberries and cook until they begin to release juice, about 1 minute. Add raspberries, blackberries, and strawberries and cook until soft and ready to burst, about 2 minutes, depending on ripeness. Shake pan gently or use a rubber spatula to stir carefully (do not crush berries). Serve immediately.

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.

FRENCH TOAST WITH GRAND MARNIER AND WARM BERRY COMPOTE

Steps:

• Compote: Bring orange juice, sugar and rum to boil in heavy large saucepan, stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small bowl to dissolve. Add cornstarch mixture to orange juice mixture; boil until thickened slightly, stirring constantly, about 1 minute. Add berries. Reduce heat to medium and stir until berries soften and are heated through, about 3 minutes. Can be made 4 hours ahead. Let stand at room temperature. Rewarm slightly before serving. French Toast: Preheat oven to 250 degrees F. Whisk first 4 ingredients in large bowl to blend, then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add bread slices to egg mixture; turn to coat. Let stand until bread absorbs most of egg mixture, at least 5 minutes and up to 15 minutes, turning bread occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush griddle with melted butter. Working in batches, cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide French toast among plates. Spoon berry compote over and dust with powdered sugar.