Back to Martha’s French Toast with Grand Marnier
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Recipe Summary
Yield: Makes 12 slices
French Toast
Ingredients
Ingredient Checklist
6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
6 tablespoons sunflower oil
3 tablespoons unsalted butter, plus more for serving
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Pure maple syrup, for serving
Cook's Notes
Always zest your citrus before juicing – it’s much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.When Martha made this recipe on “Martha Bakes,” she halved the ingredients.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 slices
French Toast
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 slices
Recipe Summary
Yield: Makes 12 slices
Yield: Makes 12 slices
Makes 12 slices
French Toast
French Toast
Ingredients
Ingredients
- 6 large eggs
- 2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 1 tablespoon sanding sugar, plus more for serving
- Coarse salt
- 1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
- 1 1/4 cups whole milk
- 6 tablespoons sunflower oil
- 3 tablespoons unsalted butter, plus more for serving
- 1 loaf brioche (20 ounces), cut into 1/2-inch slices
- Pure maple syrup, for serving
Directions
In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
Cook's Notes
Always zest your citrus before juicing – it’s much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.When Martha made this recipe on “Martha Bakes,” she halved the ingredients.
Cook’s Notes
Always zest your citrus before juicing – it’s much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.When Martha made this recipe on “Martha Bakes,” she halved the ingredients.
Reviews (3)
Add Rating & Review
49 Ratings
5 star values:
16
4 star values:
8
3 star values:
14
2 star values:
7
1 star values:
4
Reviews (3)
Add Rating & Review
49 Ratings
5 star values:
16
4 star values:
8
3 star values:
14
2 star values:
7
1 star values:
4
Add Rating & Review
49 Ratings
5 star values:
16
4 star values:
8
3 star values:
14
2 star values:
7
1 star values:
4
49 Ratings
5 star values:
16
4 star values:
8
3 star values:
14
2 star values:
7
1 star values:
4
49 Ratings
5 star values:
16
4 star values:
8
3 star values:
14
2 star values:
7
1 star values:
4
- 5 star values:
- 16
- 4 star values:
- 8
- 3 star values:
- 14
- 2 star values:
- 7
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
06/07/2015
Oh Lord, one of my favorite breakfasts (and sometimes suppers).
Love it served with bacon - the sweet and salty of it.
But Martha, I think I make the best ever. LOL
I put 1t. vanilla, 1t. cinnamon, a pinch of powdered clove, a pinch of salt and 3T cream (or half and half) in my egg mixture.
Yum!!!
Martha Stewart Member
Rating: Unrated
12/09/2012
Just made it this morning for the first time, really delicious. My husband loved it. I didn't have brioche, so I used leftover French bread. Really nice!
Martha Stewart Member
Rating: 5 stars
06/13/2012
Loved this recipe! We had to use challah bread as the bakery had sold out of brioche but it still turned out fantastic. I would make this again in a heartbeat
Martha Stewart Member
Rating: Unrated
06/07/2015
Oh Lord, one of my favorite breakfasts (and sometimes suppers).
Love it served with bacon - the sweet and salty of it.
But Martha, I think I make the best ever. LOL
I put 1t. vanilla, 1t. cinnamon, a pinch of powdered clove, a pinch of salt and 3T cream (or half and half) in my egg mixture.
Yum!!!
Rating: Unrated
Rating: Unrated
12/09/2012
Just made it this morning for the first time, really delicious. My husband loved it. I didn't have brioche, so I used leftover French bread. Really nice!
Rating: 5 stars
06/13/2012
Loved this recipe! We had to use challah bread as the bakery had sold out of brioche but it still turned out fantastic. I would make this again in a heartbeat
Rating: 5 stars
All Reviews for Martha’s French Toast with Grand Marnier
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s French Toast with Grand Marnier
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
