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Martha's French Toast

  • Yield: Makes 6 slices
Martha's French Toast

Photography: Mike Krautter

Source: Martha Bakes


  • 3 large eggs
  • 1 tablespoon orange-flavored liqueur, such as Grand Marnier
  • 1 tablespoon sugar
  • Coarse salt
  • 1 teaspoon finely grated orange zest, plus 1 tablespoon juice
  • 2/3 cup whole milk
  • 1 tablespoon canola oil, plus more if necessary
  • 1 tablespoon unsalted butter, plus more if necessary for pan and serving
  • 6 1/2-inch-thick slices brioche
  • Pure maple syrup, for serving


  1. In a large shallow dish, whisk to combine eggs, liqueur, sugar, large pinch of salt, and orange zest and juice, and milk.

  2. In a large heavy skillet, heat oil and butter over medium heat until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat, and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Repeat with remaining brioche, adding more oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Transfer to a paper-towel-lined plate to drain. Serve with butter and maple syrup.

Cook's Note

Always zest your citrus before juicing -- it's much easier.


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