Last updated on December 17th, 2021
Grand Marnier-Infused French Toast is one of those luxuries I love to make once or twice a year for brunch or special occasions. It’s rich, decadent and quite lovely. If you like a subtle hint of orange flavor and cinnamon and are a fan of this liqueur, then give it a shot.
Tips & Tricks for Grand Marnier-Infused French Toast
This is an easy recipe that expands upon basic French toast. I’ll share a few things I’ve discovered while working with this recipe that makes it fabulous.
While you can get away with using commercial off the shelf sliced bread, I highly recommend a sweeter, bakery-style variety. I used challah bread for this particular recipe.
Try to find brioche or another type of bread that you can slice yourself with a bread knife.
You can make the recipe without alcohol by removing the alcohol and adding another tablespoon of orange zest. If you’re feeling adventurous, you can add 1/2 teaspoon of alcohol-free rum extract. It won’t be quite the same, but it will be close.
For a richer, more custard-like flavor, add 3-4 additional egg yolks to the batter.
Powdered sugar, syrup, orange marmalade, and fresh fruit toppings works well with this type of French toast.
Grand Marnier-Infused French Toast
- 1 loaf bread, sliced thick
- 6 eggs
- 1/2 cup heavy cream
- 3 tbsp Grand Marnier* (see note)
- 1/2 tsp cinnamon
- 1 tbsp orange zest (half an orange’s worth)
- Whisk eggs in medium-sized mixing bowl.
- Add in heavy cream, Grand Mariner, orange zest and cinnamon, until well combined.
- Slice loaf of bread about one to one-and-a-half inches thick.
- Pour batter into wide bottom bowl or dish.
- Heat butter in medium-size, heavy bottom pan over medium-high heat until butter has melted, and pan is hot. Reduce heat to medium or medium-low once pan is hot.
- While pan is heating, place slice(s) of bread in batter and allow to soak on each side for at least 30 seconds, but for no longer than necessary to allow bread to get saturated.
- Cook soaked bread slices until browned, about five to six minutes on each side.
- Repeat until loaf is finished.
- Discard unused batter.
- Serve immediately.
- Top with powdered sugar, syrup, fresh fruit or whipped cream.