When I asked the hubby what brunch recipe to make for the blog, he immediately came up with French Toast. That is, after I told him I just could not make another cinnamon roll! This Grand Marnier French Toast is an easy, elegant breakfast or brunch treat! I have received product related to these brands to use for #Brunchweek. All opinions stated are my own. Pop over to Monday’s post to see how you can win some of our fabulous Brunch Week giveaways!
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
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.
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.
More French Toast Recipes You’ll Love:
- Sugar Crusted French Toast from That Skinny Chick Can Bake
- Bailey’s Spiked French Toast from Beyond Frosting
- Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
- Double Chocolate French Toast from Give Recipe
You Might Like:
- Pyrex Pie Plate (for mixing and dipping)
- Wire Whisk
- Real Maple Syrup (ditch the stuff with artificial maple flavoring)
Brunch Week Recipes:
Take a look at what the #BrunchWeek Bloggers are creating today!
Voodoo Bloody Mary from Girl Carnivore
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife
BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy
BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make
Grand Marnier French Toast
A delicious, double dose of orange added to this classic breakfast dish
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Cuisine: Breakfast, Brunch
- 2 eggs (I used Eggland’s Best)
- 1/2 cup whole milk or half and half
- Dash of salt
- 1 teaspoon vanilla (I used LorAnn’s Butter Vanilla Bakery Emulsion)
- 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.
- Serving Size: 2 slices
Dixie Crystals, Cabot Creamery Cooperative, LorAnn Oils and Flavors, Michigan Asparagus, Eggland’s Best and Cento Fine Foods are providing the prizes free of charge.