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 complemented by the syrupy orange-infused cognac, is perfect to whip up for a Mother’s Day breakfast in bed.
makes approximately 4 servings
What You’ll Need:
4 eggs
1 cup milk
1 loaf, unsliced white bread
8 oz The Doe, 1/4 inch slices
8 to 10 teaspoons orange marmalade
About 2 tablespoons butter
Powdered sugar, for dusting
Orange zest, for garnish
Glaze:
1 cup orange marmalade
6 tablespoons butter
Pinch of sea salt
4 tablespoons Grand Marnier
Directions:
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.
Whisk together eggs and milk in a shallow dish. Set aside.
Slice the bread into approximately 1&1/2 inch thick slices. Insert a knife into the center of the crusty top of each slice to make a pocket for the cheese and marmalade.
Stuff the slices with The Doe and approximately 1 teaspoon of marmalade.
Melt some of the butter in a frypan on medium heat.
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.
Return the glaze to low heat. Reheat for approximately 1 to 2 minutes.
Divide the french toast among serving plates. Spoon the glaze over french toast, sprinkle with powdered sugar, and garnish with orange zest.