Grand Marnier French Toast with Strawberries and Almonds

Grand Marnier French Toast with Strawberries and Almonds

Adapted from Ina Garten’s “Barefoot in Paris”

Serves 6

• 6 EGGS
• 1 1/2 CUPS HALF-AND-HALF
• 4 TABLESPOONS SUGAR, DIVIDED
• 1/4 CUP GRAND MARNIER, PLUS 1 TABLESPOON, DIVIDED
• 1 1/2 TEASPOONS PURE VANILLA EXTRACT
• 1/2 TABLESPOON GRATED ORANGE ZEST
• PINCH OF SALT
• 1 LARGE BRIOCHE LOAF OR CHALLAH, CUT INTO 3/4-INCH-WIDE SLICES
• 1/2 CUP SLICED BLANCHED ALMONDS (OPTIONAL)
• 1/2 PINT (6 OUNCES) FRESH STRAWBERRIES, HULLED AND SLICED
• 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER
• CONFECTIONERS’ SUGAR, TO SERVE
• MAPLE SYRUP (OPTIONAL)

1. In a large bowl, whisk together the eggs, milk, 3 tablespoons of sugar, 1/4 cup Grand Marnier, the vanilla, orange zest, and salt.
2. Dip each bread slice into the egg mixture, and place them in a 9 x 13 baking dish. Pour the remaining mixture over the bread, and let the slices soak for at least 30 minutes. (Or, cover and refrigerate overnight for tomorrow’s breakfast.)
3. To Toast the Almonds (if using): Place the almonds in a dry saute pan, and cook over low heat for 5 to 10 minutes, tossing frequently, until lightly browned. Set aside.
4. In a small bowl, combine the strawberries, 1 tablespoon of sugar, and 1 tablespoon of Grand Marnier. Set aside.
5. Place a baking sheet in the oven, and preheat to 300 degrees F.
6. Heat 2 tablespoons butter in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds (if using), and place in the saute pan, almond-side down. Cook for 3 minutes on each side, until nicely browned.
7. Place the cooked bread on the baking sheet in the oven to keep it warm.
8. Wipe out the pan with a dry paper towel, add more butter, and continue to fry the remaining bread slices until they’re all cooked. Serve hot with a sprinkle of confectioners’ sugar (or a drizzle of maple syrup) and the boozy strawberries.