Saturday, July 23, 2011

Circuit Breaker French Toast

It was already 90 degrees when we arose this morning - at eight o'clock - so perhaps turning on the coffee pot, the toaster oven (to warm the plates), and the Griddler to make French Toast was not the best idea.  With the high expected to be 100 toasty degrees and heat indices around 115, my heart stopped beating when all of a sudden it got very quiet and rather dark.  A quick picture of our desiccated bodies being discovered by the police due to our mutual death by heat stroke flashed through my mind.  Then I heard the motor of the refrigerator click on.  Aha!  It's the circuit breaker, as only half of the kitchen seemed to be without power.  A trip to the basement to locate the box, a push to the right, a snap to the left and things were back to normal.  I decided that we really didn't need warm plates, I could just set them on the patio table for a minute or two.

The actual name of this recipe is Grand Marnier French Toast. It was first published in Bon Appetit in September 1995, and I found it here.  I did, however, substitute Triple Sec as I don't happen to keep Grand Marnier on hand, and used blood orange zest in place of regular zest.  I also halved the recipe with no problem.  This is one delicious French Toast recipe and I will be making it again.

Though it can easily be found online by clicking the link above, here it is below, for the sake of convenience.  

Circuit Breaker French Toast 
a.k.a Grand Marnier French Toast

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
2 tablespoons sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
8 3/4-inch-thick French bread slices*
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 and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Place baking sheet in oven and preheat to 350 degrees F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saute 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.

*I used Challah.  I find this makes better French toast than any other type of bread I've tried.  What I used today came from Trader Joe's, but if you want the best Challah bread ever, you can make your own.  Instructions are here.

Cuisinart GR-4N 5-in-1 Griddler
I absolutely LOVE my Griddler!
Click the image above for the skinny.


Babs said...

Oh, Your French toast looks heavenly and with Grand Marnier in it too. You can bet if the circuit breaker popped I'd be about to panic in this heat. I just noticed your post on Thai shrimp so I'm headed back to check it out.
Yummy post,

So Domesticated said...

I love French Toast... looks delish!

Elsa said...

hahaha! My heart would stop too if the power went off. It's been very hot here as well. I feel like our AC runs constantly and I'm terrified to see what the bill will be! The French toast looks yummy!

Dee said...

Delicious & oh, so tempting as I check this before work this morning. Wish you made deliveries! Pure visual yumminess! Have a great day.