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 savory 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 brown— 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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