Brioche French Toast with Grand Marnier
Thick slices of fresh brioche dipped in a heavy cream custard with Grand Marnier, orange zest, cinnamon and vanilla, then cooked on a buttered griddle. My kids love it, and it's great for Christmas morning.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons butter for the griddle, plus more between batches
- 2 eggs lightly beaten; add a third egg if you like it eggier
- 1 cup heavy cream plus a splash more as needed; half and half or whole milk also work
- 2 tablespoons Grand Marnier orange liqueur, or orange juice for no alcohol
- 1 teaspoon vanilla pure vanilla extract
- 1 teaspoon cinnamon ground
- 1 teaspoon orange zest 1 medium orange usually gives 1 to 2 tablespoons
- 16 ounces brioche bread a fresh loaf, sliced thick (I use Trader Joe's)
Instructions
Before you begin
- Heat a large griddle over medium heat.
To make the French toast
- Make the custard: Grease the hot griddle with 2 tablespoons butter. In a shallow dish, whisk together 2 eggs, 1 cup heavy cream, 2 tablespoons Grand Marnier, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1 teaspoon orange zest.
- Dip the brioche: Dip both sides of each slice of 16 ounces brioche bread in the custard, let the extra drip off and transfer it to the griddle. Due to the softness of the bread, do not soak until you are ready to directly transfer it to the hot griddle.
- Cook the first side: Cook until golden brown, about 5 minutes.
- Flip once and serve: Flip and cook until the other side is golden, about 5 minutes more. Serve hot with pure maple syrup or a dusting of powdered sugar. Add a little more butter to the griddle between batches, and a splash of cream to the custard if it runs low.
Notes
Custard: the amounts are a starting point. Brioche soaks up a lot, so add a splash of cream, milk or half and half if the custard runs low, or another egg if you like it eggier.
No alcohol: use the same amount of orange juice in place of the Grand Marnier. Not all of the alcohol cooks off.
Make ahead: this recipe isn't made ahead. For French toast you can prep the night before, use a casserole-style recipe like my baked challah French toast.
Leftovers: refrigerate within 2 hours in an airtight container for 3 to 4 days. Reheat in a toaster oven or a 350°F oven until hot in the center (165°F).
Nutrition: for 1 of 6 servings, made with heavy cream.
Nutrition
Calories: 412kcal | Carbohydrates: 40g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 119mg | Sodium: 462mg | Potassium: 187mg | Fiber: 3g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 0.8mg | Calcium: 143mg | Iron: 3mg
