FRENCH TOAST WITH GRAND MARNIER AND WARM BERRY COMPOTE

FRENCH TOAST WITH GRAND MARNIER AND WARM BERRY COMPOTE image

Yield 6-8 servings

Number Of Ingredients 16

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Compote:
1 cup fresh orange juice
1 cup sugar
1/2 cup spiced rum or dark rum
2 tablespoons cornstarch
2 tablespoons water
6 cups mixed fresh or thawed frozen berries (such as blueberries, blackberries, raspberries and quartered strawberries)
French Toast:
8 large eggs
1 cup whole milk
2 tablespoons of Grand Marnier or other orange liqueur
1 1/2 teaspoons vanilla extract
1 cup fresh orange juice
8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of 1 1/2 pound loaf)
Melted butter
Powdered sugar

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.