No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Martha's French Toast

  • yield: Makes 6 slices
Photography: Mike Krautter

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 1

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

  2. Step 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.

Source
Martha Bakes