A spam recipe? They're really spamming recipes now?
I'm going to flag the post above as offensive...putting salsa on my Grand Marnier Stuffed French Toast. Yuck!
Stuffed Grand Mariner French Toast
Summary
| Yield | |
|---|---|
| Source | Cooks.com |
| Prep time | 1 1⁄2 hours |
| Recipe Types | Breakfast |
Description
Cream cheese/pecans/Grand Mariner stuffing. 30 minutes prep the day before, 1 hour to bake and serve the day of.
Ingredients
| 12 | sli | white bread |
| 1⁄4 | lb | butter |
| 1 | pk | cream cheese, softened |
| 4 | T | grand marnier (or triple sec, or orange juice), divided |
| 1⁄2 | t | orange zest (grated rind) |
| 1⁄2 | c | pecans, chopped (optional) |
| 8 | eggs | |
| 1 | c | milk |
| 2 | T | granulated sugar |
| powdered sugar (optional) | ||
| maple or strawberry syrup |
Instructions
Butter 1 side of each bread slice; lay 6 slices flat, buttered side down, in lightly buttered 13 x 9 x 3 inch pan.In small bowl mix cream cheese, 2 tablespoons Grand Marnier, orange zest and pecans, if desired.Spread evenly over bread in pan.Place remaining bread slices over top, buttered side up. In medium bowl, beat eggs, milk, granulated sugar and remaining 2 tablespoons Grand Marnier until well blended.Pour over bread slices in pan. Refrigerate overnight. An hour before you are ready to serve brunch, bake at 350 degrees for 50 minutes until it's lightly browned on top. Bottom will brown too.Dust with powdered sugar, if desired.Serve hot with syrup. Good with sausage, bacon or ham. Makes 6 large, full servings, or you can divide anywhere and they will stay together, so you could get 8 smaller servings easily.
Notes
Our four adult testers each rated this breakfast 5 stars. That has never happened here before!
None of our four adult testers offered any suggestions to improve the recipe. That has never happened here before!
This dish makes both a beautiful presentation and a rich, delicious treat.
Enjoy!
Arkansawyer
Made it this morning for our guests! Another hit here. Thanks for posting it. I did use the real stuff.
Today I ran across a very similar orange french toast recipe that included some vanilla extract. That sounds good. I think I'll try adding 1/4 tsp vanilla next time we make it.
I have a recipe for Grand Marnier/Cranberry Muffins. When I saw the price of a bottle of Grand Marnier, I almost __! Whew! I thought perhaps the price was because there was not much call for it here (more Bud & 'shine here) but we were going back to the flatland & I figured it would be cheaper. NOPE! So I asked the liquor store guy about substitutes. His first question was what are you going to do with it and when I said bake, he immediately said Triple Sec. It works great and at 1/4 the price. Glad to see triple sec included in the recipe as an alternative.
Glad to see triple sec included in the recipe as an alternative.
The cooks.com recipe didn't mention Triple Sec, but I added it when i posted it here because I know it's a good alternative.
I think a lot of the price of Grand Marnier is in the look of the bottle and the sound of the name. "Grand Marnier French Toast" probably sounds better and richer to most people than "Triple Sec French Toast".
Since I have both on hand, I just did a side-by-side comparison:
- Grand Marnier has a slightly thick consistency, and a slight amber/orange color. Has a good orange flavor and a strong flavor of alcohol (it's 80 proof).
- Triple Sec is the consistency of rubbing alcohol. It's clear. Not as much orange flavor as Marnier, but still has plenty of flavor. It's only 48 proof and is noticeably milder.
I'd say the Grand Marnier will give a better flavor, but may not be worth the extra price unless you also want the grandness of the look and name!
Just keep a lock on your liquor cabinet. Guests snoop around while you sleep!
So this does not come out soggy on the bottom? That's the problem I have trying to make any kind of baked french toast. To me they are soggy on the bottom and more like a bread pudding which I don't personally like for breakfast.
RIki
It came out of the oven lightly browned and crispy on the bottom. Of course you then cover it with maple syrup so it's going to get wet anyway. But no, we didn't note any sogginess. It seemed the same as French toast we've made in a skillet in the past.
Cool then, I'm going to try it! Thanks
RIki
You may also want to see what the difference is (price and quality) of Cointreau in place of the Grand Mariner if you don't like the price of GM. We keep all of those specialty liqueurs onboard, anyway. Have you seen the price of Chambord?? No wonder if comes in a bottle that looks like a king's crown. LOL But it goes on the brie with roasted pistachios and dried cherries. 
We have a few things that take Grand Mariner and I wouldn't substitute Triple Sec for it.
When I serve this French Toast next week at the Regatta, I think mimosas will go quite nicely with this dish.
I think mimosas will go quite nicely with this dish.
Maybe. I tried orange juice with pancakes once and a drink of OJ seems really sour after eating maple syrup. Let us know how it goes.
Chambord just released their own raspberry flavored vodka as well...holy cow!!!! I'll pay whatever they are asking, that stuff is GOOD!!!!
Same with the GrandMa...for drinking Triple Sec doesn't even compare, but for baking in this French Toast I'm sure it would do just fine.
This morning I pulled the one left-over French Toast out of the refrigerator, microwaved it 2 minutes at MEDIUM power, dusted it with powdered sugar and a health coat of maple syrup. I thought it was every bit as tasty, and the consistency as good, as when it was fresh yesterday.
You probably wouldn't want to serve leftovers to your guests from breakfast, but it's plenty good for yourself so you don't have to worry about having any go to waste.
I've got Columbus Day Regatta weekend coming up next weekend which is a big event for us, here in Miami. I'm going to give this a try. Thanks for sharing.