This is the sort of quick and easy brunch recipe that looks and sounds incredibly fancy, but comes together fast! Grand Marnier French Toast is perfect for a special holiday or just because!
What happens when you want to dive into a plate of childhood nostalgia smothered in maple syrup and powdered sugar, but also want the fun of ‘adulting’ at brunch? Pretty much an excuse to add some liquor.
In this case, just that. I wanted a thick perfect slice of Fench toast and the feeling of a perfect Sunday brunch, mimosas and all. So I grabbed the Grand Marnier and made a theme of it.
French toast is best with really eggy bread.
Think challah or brioche. Something that already is loaded with flavor. Slice it and let it sit in the air for a few hours before making, so the semi-stale bread absorbs more liquid without falling apart on you.
By the time the gang is all over for brunch, this Grand Marnier French toast comes together quick! I cheat and keep my oven on 200 degrees F with an oven-safe dish in there so that I can pop slices in, and keep them hot and fresh, while I chat and toast all of them.
So, ready for some more brunch week awesomeness? Maybe a little weekend hurrah? This recipe is fast, fancy and perfect for a Mother’s Day Brunch, or a Tuesday stay-cation, and everything in between.
Now, onto the #BrunchWeek goodies… (Psst, did you see my other Brunch Week post? The Chocolate Chip Pecan Cinnamon Rolls make the Dough Boy jump for joy)
Now for the Grand Marnier French Toast.
If you’ve tried my Grand Marnier French Toast recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 loaf challah bread, sliced 1" thick (Brioche is also a great bread for this)
- 3 eggs, beaten
- 1/2 cup heavy cream
- 1 teas orange juice
- 2 teas orange zest
- 1 tbs grand marnier liquor, or orange flavored liquor
- 1 teas vanilla extract
- 1/4 cup sugar
- butter for melting
- Maple syrup, powdered sugar, and additional orange wedges or slices for garnish
- Preheat the oven to 200 degrees F.
- Beat the eggs, heavy cream, orange juice, zest, grand marnier liquor, vanilla, and sugar together in a large bowl until everything is well combined and starting to foam a bit.
- Preheat a large griddle or skillet over medium-high heat.
- Add a pat of butter to coat pan, keeping more on hand as needed.
- Soak the challah slices in the egg mixture, flipping to coat evenly on either side.
- Place the egg soaked challah onto the hot cook surface and toast until golden.
- Flip and toast the remaining site until golden.
- Keep the toasted pieces warmed in the oven as you work through all of the slices.
- Serve with softened butter, warmed maple syrup and a generous sprinkle of powedered sugar.
Use an orange emulsion instead of orange juice in this recipe to double down on the orange flavor!
Amount Per Serving: Calories: 512Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 186mgSodium: 171mgCarbohydrates: 73gFiber: 2gSugar: 58gProtein: 8g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
Take a look at what the #BrunchWeek Bloggers are creating today!
Artichoke Bruschetta from Daily Dish Recipes
Artichoke and Sun-Dried Tomato Spread from Family Around the Table
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie
Ham Egg Cups – 2 Ways from Big Bear’s Wife
Hash Brown Crusted Quiche Lorraine from A Kitchen Hoor’s Adventures
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen
Sous Vide Italian Egg Bites from Wholistic Woman
Steak and Egg Mini Quiches from The PinterTest Kitchen
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet
Cinnamon Twist Bread from That Skinny Chick Can Bake
Everything Bagels from Mildly Meandering
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Instant Pot Shrimp & Grits from The Crumby Kitchen
Monte Cristo Blueberry Stuffed French Toast from Kudos Kitchen by Renee
Peach and Riesling Glazed Ham from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking
Breakfast Yogurt Popsicles from Girl Abroad
Grits au Gratin from The Barbee Housewife
Macerated Strawberry Sauce from Amy’s Cooking Adventures
Primavera Pasta Salad from It Bakes Me Happy
Pickled Asparagus from A Day in the Life on the Farm
Caramel Apple Cake from Eat Move make
French Coconut Pie with Pine Nuts from Shockingly Delicious
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings
Sour Cream Pound Cake from My Catholic Kitchen
Strawberry Bread Pudding from The Chef Next Door
Vintage Gold Cake from Cooking With Carlee