3 tablespoons freshly grated orange zest
2 cups freshly squeezed orange juice
1/4 cup sugar
1/4 teaspoon vanilla
3 tablespoons Grand Marnier
6 large eggs
1/2 cup half and half
pinch of salt
8- 1″ thick slices cinnamon swirl challah (or regular)
Orange Butter Sauce:
3 tablespoons unsalted butter
2 tablespoons orange marmalade
1 – 2 tablespoon Grand Marnier
In a large bowl, whisk together the orange zest, orange juice, sugar, vanilla, Grand Marnier, eggs, half & half, and the salt. Arrange the bread slices in glass baking dishes. Pour the liquid mixture over the bread, turning to coat. Chill overnight.
Preheat oven to 400. Butter baking sheets. Using a slotted spatula, arrange the bread in one layer, leaving at least 2″ between slices. Bake in the middle of the oven for 5 minutes.
Rotate pans and bake 5 more minutes.
Turn the bread over and baked 5 minutes. Rotate the pans and bake till the bread is puffed and golden, about 5 minutes more.
To make orange butter sauce: In a small saucepan cook ingredients over a low heat. Stir till butter is melted. Pour over the French Toast, or use to dip your forkfulls into.