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Oven-Baked French Toast

  • yield: Makes 12
Photography: Bryan Gardner

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Ingredients

  • 6 large eggs
  • 2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
  • 1 tablespoon sanding sugar, plus more for serving
  • Coarse salt
  • 1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
  • 1 1/4 cups whole milk
  • 1 loaf brioche (20 ounces), cut into 1/2-inch slices
  • Butter, for serving
  • Pure maple syrup, for serving

Cook's Note

Martha's Tips: Always zest your citrus before juicing -- it's much easier. Dip the bread just before cooking, and take care with tender brioche slices.

Directions

  1. Step 1

    Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.

  2. Step 2

    Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

Source
Martha Bakes

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