Yield: 6 servings
One of the many good things about French toast is that it's best when
made with stale bread. This means that one-day-old bread is good, and
two-day-old bread is better! Choose French or Italian bread, sourdough,
semolina bread, brioche or challah. All are terrific. If you use a
baguette of French bread, you will probably want three slices per
person; if you use a larger loaf, two slices per serving will do. The
bread is cooked in a orange and egg batter and served with a fresh
- 6 large eggs
- 1/3 cup Grand Marnier or other orange-flavored liqueur
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- Juice of 2 oranges
- 12 to 18 slices stale bread (depending on type used), cut into
1. To prepare the French toast, in a large mixing bowl, whisk together
the eggs, Grand Marnier, sugar, salt, milk, vanilla and orange juice.
- 4 medium oranges, peeled
- 2 medium grapefruits, peeled
- 2 tablespoons orange juice
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, for cooking
2. Lay the bread slices in a large shallow dish. Pour the egg mixture
over the slices and turn them a few times so that they absorb the
liquid. Cover with plastic wrap and refrigerate overnight.
3. To make the compote,holding the oranges and then the grapefruit over
a large glass or ceramic bowl to catch their juices, divide them into
segments. Cut the orange and grapefruit segments into 1-inch pieces.
4. Mix together the orange juice, Grand Marnier, and sugar. Pour over
the fruit and juices then toss. Set aside while cooking the French
5. Melt about a tablespoon of butter in a large skillet over medium-liw
heat. Cook the soaked bread slices in batches for 4 to 5 minutes on each
side until golden brown, adding more butter as necessary. A severla
slices are cooked, set them on a heatproof platter in a warm (200F°)
oven to keep warm while cooking the rest.
6. Place 2 slices of French toast on each of 6 warm plates and spoon
citrus compote over each slice.