Page 42 - Harrington Family Recipes

Orange Vanilla French Toast

Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c orange juice
2 c half and half
6 eggs
1/4 c sugar
1 1/2 tbsp Grand Marnier
1/2 tsp vanilla
1 loaf french bread -- sliced 1-1/2 inch
10 tbsp unsalted butter -- 1 1/4 sticks
powdered sugar
warm maple syrup

Whisk first 6 ingredients in a large shallow baking dish. Add bread and
let soak 10 minutes. Turn bread over. Cover with plastic and refrigerate
overnight.

Preheat oven to 300 degrees. Melt 5 tablespoons butter in heavy large
skillet or on griddle over medium-low heat. Add 1/2 of bread slices and
cook until golden brown, about 4 minutes per side. Keep warm in oven.
Repeat with remaining butter and bread. Sift powdered sugar over French
toast. Serve, passing maple syrup separately.

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Per Serving (excluding unknown items): 960 Calories; 54g Fat (51.0%
calories from fat); 24g Protein; 92g Carbohydrate; 4g Dietary Fiber; 440mg
Cholesterol; 850mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1
Fruit; 1/2 Non-Fat Milk; 10 Fat; 1 Other Carbohydrates.

NOTES : We made a variation of this dish for an Eastern Star
function serving 300. It had usually been a pancake
breakfast, but the 1985's always did something different.
We didn't use the Grand Marnier and substituted milk for
the half & half. We dunked the bread until it quit
bubbling, then cooked it immediately. We got lots of
compliments! --ch

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