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Grand Marnier French Toast



Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"As for butter versus margarine, I trust cows more than chemists."
~ Joan Gussow

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Grand Marnier French Toast
Bon Appetit September 1995

Bon Appetit - One Year Subscription  

4 large eggs
3/4 cup half-and-half
1/4 cup Grand Marnier
2 tablespoons granulated sugar
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
Eight 3/4-inch-thick French
bread slices
4 tablespoons butter
Confectioner's sugar
Warm maple syrup

Whisk eggs, half-and-half, Grand Marnier, sugar, grated zest and vanilla
to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13-by-9-by-2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes.
Place baking sheet in oven and preheat to 350 degrees F. Melt 2 table-
spoons 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 confectioner's sugar over. Serve with maple syrup.

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