MARTHA'S FRENCH TOAST WITH GRAND MARNIER
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 slices
Number Of Ingredients 10
Steps:
- In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
- In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
Nutrition Facts : Calories 281 g, Fat 17 g, Fiber 2 g, Protein 8 g
FRENCH TOAST WITH GRAND MARNIER AND WARM BERRY COMPOTE
Steps:
- Compote: Bring orange juice, sugar and rum to boil in heavy large saucepan, stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small bowl to dissolve. Add cornstarch mixture to orange juice mixture; boil until thickened slightly, stirring constantly, about 1 minute. Add berries. Reduce heat to medium and stir until berries soften and are heated through, about 3 minutes. Can be made 4 hours ahead. Let stand at room temperature. Rewarm slightly before serving. French Toast: Preheat oven to 250 degrees F. Whisk first 4 ingredients in large bowl to blend, then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add bread slices to egg mixture; turn to coat. Let stand until bread absorbs most of egg mixture, at least 5 minutes and up to 15 minutes, turning bread occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush griddle with melted butter. Working in batches, cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide French toast among plates. Spoon berry compote over and dust with powdered sugar.
GRAND MARNIER FRENCH TOAST
I found this recipe in Epicurious Magazine. Be sure to serve with orange slices and a side of bacon or fried ham to complete your meal. This recipe can be prepared the night before to make your morning preparation a little easier.
Provided by Bev I Am
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients to blend in medium bowl.
- Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish.
- Pour remaining egg mixture evenly over bread.
- Let stand until egg mixture is absorbed, at least 20 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Place baking sheet in oven and preheat to 350°F.
- Melt 2 tablespoons 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 powdered sugar over.
- Serve with maple syrup.
BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE
A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.
Provided by LifeIsGood
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 225 degrees F.
- In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
- Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
- Transfer the cream and egg mixture to a 9x13 baking dish.
- Heat a large cast-iron griddle over moderate heat and lightly butter it.
- Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
- Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
- Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
- Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.
Nutrition Facts : Calories 641.2, Fat 14.6, SaturatedFat 6.8, Cholesterol 213.2, Sodium 737.8, Carbohydrate 106.3, Fiber 4.6, Sugar 18.1, Protein 22.8
MIXED BERRY FRENCH TOAST RECIPE BY TASTY
Here's what you need: bread, eggs, milk, vanilla, cinnamon, mixed berries, lemon juce, granulated sugar, confectioners sugar
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 9
Steps:
- Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
- Dunk bread in egg wash.
- Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
- Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
- Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, Sugar 40 grams
WARM BERRY COMPOTE FOR BUTTERMILK FRENCH TOAST
This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a medium saute pan over medium heat, melt butter. Add sugar and orange juice; cook until sugar begins to dissolve, about 2 minutes.
- Add blueberries and cook until they begin to release juice, about 1 minute. Add raspberries, blackberries, and strawberries and cook until soft and ready to burst, about 2 minutes, depending on ripeness. Shake pan gently or use a rubber spatula to stir carefully (do not crush berries). Serve immediately.
GRAND MARNIER FRENCH TOAST
Provided by Lorraine Vassalo
Categories Liqueur Dairy Egg Breakfast Brunch Sauté Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&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 powdered sugar over. Serve with maple syrup.
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FRENCH TOAST WITH GRAND MARNIER AND WARM BERRY …
From thecakechica.com
Servings 4Estimated Reading Time 5 minsCategory BreakfastCalories 1186 per serving
- Bring the orange juice, sugar, and rum to a boil in a heavy large saucepan, stirring to dissolve the sugar. Stir the cornstarch and 2 tablespoons water in a small bowl to dissolve. Add the cornstarch mixture to the orange juice mixture and boil until thickened slightly, stirring constantly, about 1 minute. Add the berries. Reduce the heat to medium and stir until the berries are softened and are heated through, about 3 minutes.
- Preheat your oven to 250 degrees. Whisk the first 4 ingredients in a large bowl to blend together, then whisk in the fresh orange juice. Transfer to a 15x10x2 baking dish. Add the bread slices to the egg mixture and turn to coat. Let stand until bread absorbs most of the egg mixture, at least 5 minutes and up to 15 minutes turning bread occasionally.
- Heat a griddle over medium heat. Brush the griddle with melted butter. Working in batches, cook French toast until browned and cooked through, about 3 minutes per side. Place on a rimmed baking sheet and transfer to the oven to keep warm.
- Divide French toast among plates. Spoon berry compote over and dust with powdered sugar if you wish.
FRENCH TOAST WITH WARM BERRY COMPOTE - THE LEMON …
From thelemonbowl.com
Cuisine AmericanTotal Time 30 minsCategory BreakfastCalories 356 per serving
- Soak bread in the egg mixture for 1-2 minutes per side, allowing the bread to become a sponge and soak up lots of flavorful liquid.
FRENCH TOAST WITH A VERY BERRY COMPOTE IS DAMN …
From myrecipes.com
Servings 4Total Time 25 mins
- Make the blueberry orange sauce. Combine the cornstarch and 1 tablespoon water in a small bowl; set aside.
- In a medium saucepan, combine the blueberries, sugar, and orange-flavored liqueur over medium-high heat. Stir in the cornstarch mixture. Bring to a boil; cook 1 minute, stirring constantly, until the sauce has thickened. Reduce the heat to low and keep warm.
- Make the French toast. Whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a large bowl. Working one at a time, dip the bread slices into the egg mixture.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, add the bread slices to the skillet, two to three at a time, and cook until evenly golden brown, 1 to 2 minutes on each side. Reduce the heat to medium if the pan becomes too hot, and add butter as needed with each batch.
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