Leonard maltin's grand marnier french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Extra-large load Italian | |
| Bread | ||
| 12 | Eggs | |
| 4 | cups | Milk |
| ¼ | cup | Grand Marnier |
| 1 | tablespoon | Finely grated orange zest |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Vanilla extract |
| ¾ | teaspoon | Salt |
| Butter | ||
| Confectioner's sugar | ||
Directions
Cut Italian bread on a slant into 12 slice, each about 1-½" thick.
Arrange in single layer in three 12"x8"x2" baking dishes. Beat eggs with milkl add Grand Marnier, orange zest, sugar, vanilla extract, and salt. Mix well, or blend on medium speed. Pour mixture over bread, turning slices to coat both sides. Cover and refrigerate over-night.
Over medium heat, saute bread in buttered skillet until golden brown, about 4 minutes per side. Dust generously with confectioner's sugar.
Serve immediately. Makes 12 portions.
File
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