Nothing starts off a lazy weekend morning better than this citrus-laced, French delight. Topped with a blend of strawberry preserves and maple syrup, it is sure to please even the pickiest of eaters young and old.
Take my word for it and invest in a bottle of the Grand Marnier. The subtle back tones of orange liqueur blend nicely with the sweet tang of strawberry. And no worries, all the alcohol cooks off in the pan!
- 3 large eggs
- 3 3/4 teaspoons Grand Marnier
- 1 1/2 teaspoons brown sugar
- Pinch of salt
- 1/2 teaspoon orange zest
- 1 Tablespoon orange juice
- 1/2 cup whole milk
- 3 Tablespoons butter (for pan)
- 12 pieces of half-inch sliced bread
For the sauce:
- 6 Tablespoons Strawberry preserves
- 6 Tablespoons Pure Maple Syrup
In a shallow dish, beat the eggs with a fork. Then add liqueur, brown sugar, salt, orange zext, orange juice and milk. Beat until well combined.
Place a large heavy skillet over medium heat. When heated, coat pan with 1 Tablespoon of the butter. The butter should sizzle but not burn (reduce heat if it does and clean pan out with paper towel). Gently dip bread, one slice at a time, into egg mixture until well coated, and then place into the pan. Cook in batches of 4 slices until golden brown on both sides. Transfer to wire rack and repeat with remaining slices. Reduce the heat if your bread is browning too quickly.
To make the sauce: Add ingredients to small bowl and stir to combine thoroughly. Microwave for about 20 seconds, and then stir again.
To serve: Top 2 slices of toast with a dusting of powdered sugar (if desired) and 1 Tablespoon of the strawberry sauce.
per serving :: 250 calories for French toast / 85 calories for sauce
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