| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Breads, Breakfast a | 1 | Servings |
INGREDIENTS
| 4 | c | Heavy cream |
| 4 | Eggs | |
| 4 | tb | Grand Marnier® liqueur |
| 4 | tb | Sugar |
| 2 | tb | Orange zest |
| French bread -Orange Butter— | ||
| 6 | oz | Butter |
| Juice of 1 orange | ||
| 1 | tb | Grand Marnier® liqueur |
| 1/2 | c | Confectioner's sugar |
| Orange zest from 1 orange |
INSTRUCTIONS
French Toast: Put 12 to 16 pieces of French bread in a baking dish. Mix ingredients together and pour over bread. Put in refrigerator overnight. Turn slices after two hours. Next day, preheat oven to 375° F. Butter cookie sheet and transfer bread. Bake 30 to 40 minutes, turning halfway through. Return to casserole or serving plate and sprinkle with confectioner's sugar. Serve with maple syrup and orange butter. Orange Butter: Soften butter. Add remaining ingredients and mix well. Form a ball and refrigerate. Recipe by: Aleksander House B & B, Louisville, KY Posted to recipelu-digest Volume 01 Number 670 by "Crane C. Walden" <cranew@foothill.net> on Feb 1, 1998
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