Baked French Toast A La Orange
Ingredients
- ¼ cup butter
- ½ cup firmly packed brown sugar
- 1 TB Grand Marnier
- 4 large eggs
- 1 ½ cups milk
- ¼ tsp. salt
- 2 TB Grand Marnier or 1 TB vanilla
- Either: 2 loaves of Pepperidge Farm Cinnamon Swirl Bread
- Or: 1 loaf of Challah bread sliced into 1 to 1 1/2inch thick slices
- Maple syrup or powdered sugar
Instructions
-
Lightly spray PAM into the bottom of a 9X13” pan. Set aside.
-
In a small saucepan melt butter over low heat and stir in brown sugar.
-
Stir until brown sugar is dissolved.
-
Pour mixture into the pan, spreading it all over the bottom and into the corners. (It tends to be a bit elastic, but spread the best you can.)
-
Note: this butter/brown sugar mixture makes a “syrup” on the bottom of the French toast.
-
Remove crust from slices of bread.
-
Squeeze slices into pan, filling gaps with broken pieces of extra bread.
-
In a bowl, mix eggs, milk, salt, and Grand Marnier.
-
Pour egg mixture over bread. Using a pancake turner, push the bread down so it soaks up the egg mixture.
-
Cover the pan with plastic wrap and refrigerate overnight.
-
In the morning, preheat oven to 350 degrees.
-
Bake for 30 minutes or until golden brown on top.
-
When golden, remove from oven and sprinkle with powdered sugar.
-
Can serve with extra maple syrup or as is with powdered sugar.