French Toast Baked in Grand Marnier

Lynnda Cloutier


Ooh, la la! A great breakfast dish for a special occasion.

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1 cup packed brown sugar
1/2 cup unsalted butter
2 tbsp. corn syrup
8 slices french bread, sliced 1 inch thick
1 1/2 cups half and half
5 eggs
1/4 cup grand marnier
1 t. vanilla extract
1/4 tsp. salt
1/4 cup pecans, chopped

Directions Step-By-Step

This recipe requires 8 hours or refrigeration. Preheat oven to 350. Heat the brown sugar, butter and corn syrup in pan until brown sugar melts, stirring frequently. Pour into a 9 x 13 inch baking pan, tilting the pan to ensure even coverage. Arrange the bread slices over the prepared layer. Whisk the half and half, eggs, liqueur, vanilla and salt in a bowl until blended. Stir in the pecans and pour over the bread. Chill, covered, for 8 to 24 hours. Let stand until room temperature. Bake, uncovered, for 35 to 40 minutes or until puffed and golden brown. Serves 8
Texas Tables

About this Recipe

Course/Dish: Breakfast Casseroles