French Toast Suzette

This brunch recipe is my own creation inspired by the french crêpe suzette. For anyone unfamiliar, crêpe suzette a classic french recipe of crepes saturated in a sweet, buttery, orange-flavoured sauce, hit with a shot or two of grand marnier for good measure. It is truly magnificent. But it may be even more magnificent served over french toast marinated in luscious grand marnier custard.

1 French baguette, cut into 12 slices
1½ cups milk (375 mL)
4 eggs
¼ cup orange juice, freshly squeezed (50 mL)
¼ cup sugar (50 mL)
½ tsp. sea salt (2 mL)
1 Tbsp. pure vanilla extract (15 mL)
2 Tbsp. Grand Marnier (30 mL)
2-3 Tbsp. butter (30-45 mL)

Slice baguette no thicker than 1” (2.5 cm). Arrange in a single layer in a 9x13” (3 L) baking dish. Or divide bread slices between 2 9x13” (3 L) baking dishes.

In a medium-size bowl, whisk milk with eggs, juice, sugar, sea salt, vanilla and Grand Marnier, if using. Pour mixture over bread. Turn bread over to evenly coat both sides. Cover dish with plastic wrap and refrigerate at least 1 hour but preferably overnight.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Heat 2 tsp. (10 mL) butter in a large non-stick frying pan set over medium heat. When butter is bubbly, add bread, 2-6 slices at a time, depending on which bread is used. Do not crowd pan. Cook until golden brown on both sides, from 2-3 minutes per side.

Remove from pan, place in a single layer on a baking sheet and place in oven, uncovered, to keep warm. Repeat until all slices are browned, adding more butter for each batch. If you like your french toast crusty, continue to bake until crisp and brown around edges, from 5-8 minutes total.

Dust with confectioners' sugar, if you like, and serve with warm maple syrup and berries, or a fruit compote.

Makes 6 servings.