Last weekend, the boyfriend and I sort-of-celebrated our 3-year anniversary. About a week earlier, we decided to go up to Baltimore for the weekend for a small vacation. We’ve been wanting to go to Baltimore together for a while. However, even though it’s so close to DC, we never seem to find the time to get away! We don’t get a chance to go on vacation much because of both of our work schedules (his job and consulting on the side and my job plus baking and blogging on the side).
So, we finally did it! And it was the perfect weekend: we weren’t missing any plans in DC, and it was the 3-year anniversary of when we first met! I found a fabulous hotel room deal on Priceline, and we made transportation work even without a car. (It’s still in the shop, grr…) The weekend was amazing!
Since it was a special weekend, I wanted to start it off with an extra-special breakfast. The boyfriend really likes custard-style french toast, but it’s not something I’ve ever made for him. I usually shy away from french toast in favor of pancakes and waffles, even though it’s one of my favorite breakfast foods as well! So, the obvious answer to our extra-special pre-vacation breakfast was Grand Marnier French Toast! 🙂
I assembled this recipe using Grand Marnier (you can substitute orange juice if you don’t like or don’t have Grand Marnier) and toasted almonds. The macerated strawberries are just the little bit of extra icing on the top of the cake! This recipe is great for special occasions because it will definitely impress your friends and family. As an added bonus, you can also assemble everything the night before, and stick it in the refrigerator for the next morning!
Click below for the recipe. Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Grand Marnier French Toast with Macerated Strawberries
Yield: 6 servings
Begin by assembling your ingredients.
You are going to need:
- One loaf of challah bread, preferably slightly stale
- 6 eggs
- 1/4 cup + 1 tablespoon sugar, divided
- 1 1/2 cups half-and-half (not shown)
- 1/4 cup + 1 tablespoon Grand Marnier, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 pint fresh strawberries, sliced
- 1/2 cup sliced almonds
- Confectioners’ sugar (optional), for garnish
- Maple syrup (optional)
You are also going to need:
- 11 x 13 baking or casserole dish
- Large bowl
- Small bowl
- Wire whisk
- Large saute pan or skillet
- Baking sheet
First, slice the loaf of challah bread in to 12 thick slices. Set aside.
Whisk together the eggs, 1/4-cup sugar, half-and-half, 1/4-cup Grand Marnier, vanilla extract, almond extract, and salt in a large bowl.
Dip each slice of bread in the egg mixture, and place in your baking dish. Pour any leftover egg mixture over the bread.
Cover and refrigerate for at least 45 minutes or overnight.
In a small bowl, combine the sliced strawberries, 1 tablespoon of sugar, and 1 tablespoon of Grand Marnier. Cover and refrigerate for at least 30 minutes or overnight.
To toast the almonds, place the almonds in a dry saute pan. Cook over low heat, stirring frequently, for about 5 to 10 minutes or until the almonds are lightly browned. Remove from the saute pan, and set aside.
Once the bread is done soaking, remove it from the refrigerator.
Preheat your oven to 300° F. Place a baking sheet in the oven.
Heat your saute pan or griddle over medium-low heat. Melt a few tablespoons of butter in your pan or on your griddle.
Remove each slice of bread from the egg mixture, and place in your saute pan or on your griddle. Cook for approximately 7-10 minutes on each side, until nicely browned.
Once the first batch is done cooking, place the french toast on a baking sheet, and keep warm in the oven. Wipe your pan clean with a dry paper towel, and cook the remaining slices of french toast following the steps outlined above.
Serve warm, with macerated strawberries and toasted almonds. If desired, dust with confectioners’ sugar. Serve with a side of warm maple syrup.