Louisiana French Toast

A fancy name for fancy French toast, and a great use for day-old croissants.

Serves 8 to 10.

8 large eggs, beaten
1 cup whole milk, or ½ cup whole milk and ½ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons grated orange zest
¼ cup Grand Marnier
1 loaf challah or large French bread, cut into slices, about 1 to 1½ inches thick or 8 croissants, cut in half lengthwise
2 tablespoons unsalted butter
Confectioners’ sugar, for garnish
Melted butter, for serving
Maple syrup, for serving
1 orange, sliced, for garnish

1. Preheat the oven to 200 degrees.

2. Place the eggs, milk, vanilla extract, cinnamon, orange zest, and Grand Marnier in a large flat-bottomed bowl and whisk until frothy. Dip the bread slices in the bowl and submerge until they are saturated with the egg mixture, about 30 seconds. Set the bread aside on a large plate.

3. Place a large skillet over medium heat and when it is very hot, add the butter. Add a few bread slices and cook until well browned, about 1 to 2 minutes per side. Repeat until all the bread has been cooked. Place the cooked pieces in the oven to keep warm while finishing.

4. Sprinkle the French toast with confectioners’ sugar and serve immediately, with butter and maple syrup. Garnish with orange slices.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)