Cointreau French Toast Bake

This French Toast recipe has been a family Christmas Day breakfast tradition for many years now, it gets gobbled up as soon as it comes out of the oven. I have always made it using Cointreau, but any other orange-flavoured liquor will do or alternatively you can use fresh orange juice. I always like to soak the bread in the egg mixture overnight for maximum flavour but if you can't manage that then try to soak it for at least 20 minutes.

Ingredients

4 large eggs

3/4 cup half milk, half cream

1/4 cup Cointreau

2 Tbsp sugar

1 Tbsp grated orange zest

1/2 Tsp vanilla extract

8 x 3/4-inch-thick day old French bread slices

sieved Icing sugar

warm Maple syrup

Method

1. Whisk first 6 ingredients in a medium bowl, dip each slice of bread into egg mixture and arrange in a glass oven proof dish, pour remaining egg mix evenly over bread, cover with cling film and refrigerate overnight.

2. Remove dish from fridge and allow to come to room temperature.

Bake uncovered in oven at 175° C. For 35-40 minutes until puffed up and lightly brown.

Serve immediately with sieved icing sugar and warm maple syrup, or slice strawberries and combine with a little sugar and liquor of your choice, spoon over the toast.

Enjoy Jodie's eagerly awaited Christmas morning breakfast.

Comments

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