I typically do not consider myself much of a “breakfast person,” which means I am very picky about what I eat in the morning. That being said, my father’s French Toast recipe is my all-time favorite and I used to pop out of bed whenever I caught scent of its aromas! I could not imagine any improvements to Dad’s recipe until I began working for Rudi’s and I discovered their Cinnamon Raisin Bread!
Our bakers created the perfect morning match for rich and zesty French Toast! I have seen many French Toast recipes in the past and they are all missing one highly important ingredient; Triple-Sec! My Dad’s recipe calls for Cointreau (or Grand Marnier), but if you are on a budget, regular Triple-Sec will do just fine. Adding Triple-Sec to your French Toast batter is great because it adds a citrusy zip that will constantly keep your knife and fork moving until there’s nothing but Maple syrup residue left on your plate! Importantly, the alcohol in Triple-Sec “boils off” as it’s cooked in the skillet.
- 4 large eggs
- 3/4 cup half and half
- 1/4 cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
- 1 tablespoon grated orange peel
- 1/2 teaspoon vanilla extract
- 8 Slices of Rudi’s Organic Cinnamon Raisin
- 4 tablespoons(1/2 stick) butter
- Powdered sugar
- Warm maple syrup
- Whisk first 6 ingredients to blend in medium bowl.
- Dip each bread slice into egg mixture. For best results, dip and flip the bread slices in the batter 4-5 times before placing in the skillet.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet until cooked through and brown, about 3 minutes per side.
- Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.