Best Grand Marnier French Toast 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.

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.

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.

STRAWBERRY AND BANANA STUFFED FRENCH TOAST WITH GRAND MARNIER SYRUP

Steps:

• For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
• For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
• For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
• Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
• Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

GRAND MARNIER FRENCH TOAST RECIPE - (4.3/5)

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 MARIANTED OVERNIGHT

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.

FRENCH TOAST BAKED IN GRAND MARNIER

Steps:

• 1. This recipe requires 8 hours or refrigeration. Preheat oven to 350. Heat the brown sugar, butter and corn syrup in pan until brown sugar melts, stirring frequently. Pour into a 9 x 13 inch baking pan, tilting the pan to ensure even coverage. Arrange the bread slices over the prepared layer. Whisk the half and half, eggs, liqueur, vanilla and salt in a bowl until blended. Stir in the pecans and pour over the bread. Chill, covered, for 8 to 24 hours. Let stand until room temperature. Bake, uncovered, for 35 to 40 minutes or until puffed and golden brown. Serves 8 Texas Tables

GRILLED GRAND MARNIER FRENCH TOAST WITH STRAWBERRIES

Steps:

• In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
• To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
• INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.

STUFFED FRENCH TOAST WITH STRAWBERRY GRAND MARNIER

Steps:

• Cut French bread into 8-10 1-inch thick slices.
• Make a slit in the crust of each slice.
• Combine cinnamon, nutmeg, cream cheese and sugar.
• Spoon cream cheese mixture into slits of bread.
• Whisk eggs and half-and-half together.
• Dip each slice of bread into egg mixture and place in well-greased 9 x 13-inch pan.
• Pour remaining egg mixture over all and soak overnight.
• Bake at 350 degrees 35 minutes or until golden and puffed.
• Serve with Strawberry Grand Marnier Sauce.
• Strawberry Grand Marnier Sauce:.
• 1/3 cup butter - melted.
• 1/2 cup sifted powdered sugar.
• 1 tablespoons corn starch.
• 3 tablespoons Grand Marnier (Orange juice may be substituted).
• 2 Cups Strawberries - sliced.
• Melt butter in skillet; slowly add powdered sugar, cornstarch and Grand Marnier and allow mixture to thicken over low heat.
• Add strawberries at last minute.
• Spoon small amount of mixture over each piece of French toast.

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.

GRAND MARNIER FRENCH TOAST

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.

GRAND MARNIER FRENCH TOAST

Steps:

• Whisk together all ingredients, except bread, for custard. Arrange bread in baking dish in a single layer. Pour custard over bread, turning to coat each side. Cover and refrigerate overnight. Turn occasionally so all liquid is absorbed. Brown on griddle.