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Grand Marnier French Toast - a double dose of orange added to this classic breakfast dish

Grand Marnier French Toast

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This Grand Marnier French Toast is an easy, elegant breakfast or brunch treat! With the addition of a top notch orange liqueur and orange zest, an ordinary breakfast dish was kicked up a few notches!

I don’t get all that excited about pancakes or waffles,  but I truly love French toast. Memories of Sunday breakfasts come pouring back with every bite. Simply made, my mom’s recipe was just eggs, milk and a pinch of nutmeg. The bread wasn’t anything fancy, either, just plain ol’ sandwich bread.

Grand Marnier French Toast stacked on a decorative plate with fresh berries

Grand Marnier French Toast

But to up the game, with Mother’s Day right around the corner, I gave an orange twist to this classic breakfast dish by adding some freshly grated zest and a slosh of Grand Marnier.  That’s a double dose of orange for the ultimate morning treat.

The custard is rich and eggy, especially if you splurge and use half and half. I love it with a sprinkle of powdered sugar and berries, but this Grand Marnier French toast is also scrumptious with some warm real maple syrup.

Grand Marnier French Toast on a square white plate with a stream of syrup pooling onto the surface

Pain Perdu

Pan perdu is the French term for lost bread, which refers to the best bread to use for your French toast. Fresh bread will fall apart when dipped in the egg mixture so stale or sturdy breads work best. I tend to grab a loaf of challah or brioche, but even a day old baguette will work!

Adding a French orange liqueur was only a natural way to go with this classic breakfast dish that has a history back to King Henry V.  Pain perdu has stood the test of time, and I’m certain this Grand Marnier French toast will, too.

A stack of Grand Marnier French Toast on a white, decorative plate


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Grand Marnier French Toast - a double dose of orange added to this classic breakfast dish

The Recipe: Grand Marnier French Toast

A delicious, double dose of orange added to this classic breakfast dish

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 2


  • 2 eggs
  • 1/2 cup whole milk or half and half
  • Dash of salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon finely grated orange zest
  • 1 tablespoon sugar (I used Dixie Crystals)
  • 1 tablespoon Grand Marnier, optional if you prefer no alcohol*
  • 4 slices sturdy, slightly stale bread, I used Brioche
  • 1 tablespoon butter


In a shallow bowl Pyrex pie plate, whisk together eggs and milk. Add the salt, vanilla, zest, sugar and Grand Marnier, if using.

Melt the butter in a skillet over medium heat. Dip the bread in the egg and milk mixture briefly, then flip to repeat on the other side. Place in the skillet and cook over until lightly browned, then flip and cook the other side. Repeat until all slices are cooked.

Serve with butter, maple syrup, powdered sugar and/or berries.


*The small amount of Grand Marnier will evaporate during the cooking time, but you may want to omit if serving to children or others who should be avoiding alcoholic beverages.

Nutrition Information:



Serving Size:

2 slices

Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 262mgSodium: 444mgCarbohydrates: 33gFiber: 1gSugar: 14gProtein: 13g


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