Saturday, May 3, 2014

Grand Marnier French Toast

This recipe was inspired by my friend Shirley, who suggested adding Grand Marnier orange-flavored liqueur to the custard mixture when making French Toast. So here is my version, which turned out great!

I like it with maple syrup; however, like most French Toast recipes, the topping possibilities are virtually unlimited.


4 large eggs, or equivalent in egg substitute
1/2 cup milk
1/4 cup Grand Marnier
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
6-8 slices bread
1 tablespoon vegetable oil
Powdered sugar, syrup, fruit, and/or other toppings, as desired

In a large bowl, beat the eggs with a whisk, and then whisk in the milk, Grand Marnier, sugar, vanilla, and salt.

Add the bread slices to the bowl, toss so that each slice is covered with the custard mixture, and let it sit for several minutes so the bread can absorb the custard.

Heat the oil on a griddle or skillet over medium heat. Place the coated bread slices on the griddle and cook, turning once, until golden brown on both sides.

Top with powdered sugar, syrup, fruit, and/or other toppings, as desired.

-- 3-4 servings (2 slices per serving)


  1. Sounds fantastic and truly french. Thanks for bringing it to foodie friday. PInned.

    1. Truly French, except that I use a light vegetable oil (preferably canola) instead of the more traditional butter. It's just as delicious and a little bit healthier.

  2. I sprinkled some dry cilantro into the mix it was great and I did not use the salt or liq .because I don't drink. I did use almond milk and 4 slices of rasien and cinnomon bread.