Best Marthas French Toast With Grand Marnier Recipes

Oven-Baked French Toast image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 9

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Butter, for serving
Pure maple syrup, for serving

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 image

Provided by Bev I Am

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 large eggs
3/4 cup half-and-half
1/4 cup Grand Marnier (or other orange-flavored liqueur) or 1/4 cup frozen orange juice concentrate, thawed (or other orange-flavored liqueur)
2 tablespoons sugar
1 tablespoon orange peel, grated
1/2 teaspoon vanilla extract
8 French bread, sliced (3/4-inch-thick)
2 tablespoons butter
2 tablespoons butter
powdered sugar
warm 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 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 image

Provided by Chef Jean

Categories Breakfast

Time 30m

Yield 8-10 slices, 4-5 serving(s)

Number Of Ingredients 7

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.

Nutrition Facts : Calories 218.7, Fat 9.4, SaturatedFat 3.7, Cholesterol 287.5, Sodium 136.7, Carbohydrate 21.9, Fiber 0.1, Sugar 18.2, Protein 11.5

Classic French Toast image

Provided by Martha Stewart

Number Of Ingredients 10

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

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.