Entrees
Christmas Breakfast Baked French Toast
Andre Blake
Ingredients :
• 1 cup sugar
• 10 eggs
• 3 cups half-and-half or whole milk
• 1 tablespoon orange zest
• 1 ⁄ 2 teaspoon salt
• 1 ⁄ 4 cup Grand Marnier or triple sec
Directions :
1 . In a saucepan heat the half-and-half with orange zest , Grand Marnier and salt until it reaches a scald .
2 . Whip eggs and sugar together on high until doubled in volume and becomes thick , pale in color , and creamy .
3 . Slowly whisk 1 ⁄ 4 of the half-and-half mixture into the egg mixture to temper eggs ; then add remaining half-and-half .
4 . Grease a 9x13-baking dish well and then lay slices of the bread into the dish
Yield : 8 Servings Portion Size – 3 slices
• 1 loaf of stale sourdough bread or French bread
• Maple syrup for serving
• Whipped cream for serving ( optional )
• Fresh berries for serving ( optional )
standing upright but leaning against the rim of the baking dish . Pour custard mixture over bread and cover pan with plastic wrap ; refrigerate overnight .
5 . On Christmas morning , pre-heat oven to 350 degrees Fahrenheit , remove plastic wrap from pan and bake at 350 degrees Fahrenheit for 40 to 45 minutes or until top has browned slightly .
6 . Serve while still hot with maple syrup , fresh berries and whipped cream .
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Ingredients for this recipe can be found on Winn-Dixie aisles : 9 , Bakery , Beer / Spirits , Dairy and Produce