The Doe Stuffed French Toast with Buttery Grand Marnier Glaze

This oh-so-decadent stuffed french toast recipe is fit for a queen–just like your mother. This sweet and savoryΒ dish, perfectly complimented by the syrupy orange infused cognac, is perfect to whip up for a Mother’s Day breakfast in bed.

The Doe Stuffed French Toast with Buttery Grand Marnier Glaze

makes approximately 4 servings

IMG_5353What You’ll Need:

  • 4 eggs
  • 1 cup milk
  • 1 loaf, unsliced white bread
  • 8 oz The Doe, 1/4 inch slices
  • 8 to 10 t orange marmalade
  • About 2 T butter
  • Powdered sugar, for dusting
  • Orange zest, for garnish

Glaze:

  • 1 cup orange marmalade
  • 6 T butter
  • Pinch of sea salt
  • 4 T Grand Marnier

Directions:

  1. To make the glaze, melt orange marmalade and butter in a heavy bottom pot over low heat, stirring continuously. Mix in a pinch of freshly ground sea salt. Remove from heat and stir in Grand Marnier. Set aside.
  2. Whisk together eggs and milk in a shallow dish. Set aside.
  3. Slice the bread into approximately 1&1/2 inch thick slices. Insert knife into the center of the crusty top of each slice to make a pocket for the cheese and marmalade.
  4. Stuff the slices with The Doe and approximately 1 teaspoon of marmalade.
  5. Melt some of the butter in a frypan on medium heat.
  6. Working in batches, soak each side of the stuffed slices of bread in the egg and milk mixture. Place in pan. Cook until golden brownβ€” about 3 minutes each side. Repeat until all french toast is cooked, adding more butter as needed.
  7. Return the glaze to low heat. Reheat for approximately 1 to 2 minutes.
  8. Divide the french toast among serving plates. Spoon the glaze over french toast, sprinkle with powdered sugar, and garnish with orange zest.

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