8 slices stale French bread
6 large eggs
1/4 cup Grand Marnier
1 cup orange juice
1/2 cup milk
1 tablespoon vanilla
1 teaspoon nutmeg
1 1/2 teaspoons grated orange rind
2 tablespoons granulated sugar
1 tablespoon powdered cinnamon sugar
4 tablespoons raspberry sorbet
1/2 cup whipped cream
1. Slice stale French bread loaf diagonally to obtain 8 large slices of bread 1″ thick.
2. In a large bowl, beat eggs, milk, Grand Marnier, orange juice, vanilla, nutmeg, orange rind, and sugar, until well combined. Pour half of mixture into bottom of a 9X13″ plastic container.
3. Place the French bread slices side by side in mixture. Allow to sit 5 minutes uncovered.
4. Carefully slip spatula under each slice and turn over without breaking. Pour remaining mixture over the slices. There will be grated orange remaining in the bowl; Spoon evenly over the slices. Cover, and refrigerate overnight.
5. Half an hour before serving, prepare large covered skillet by melting 1 tbsp butter over medium low heat, until bottom of skillet is well greased.
6. While skillet is heating, drizzle a decorative bed of raspberry sorbet on ½ of each dinner plate.
7. Place French toast in skillet, cover, and cook over medium low heat 15 minutes without lifting the lid.
8. Lift French toast slice from skillet with spatula, and turn upside down on the center of raspberry sauce garnish, so browned side is up.
9. Finish with sprinkled powered cinnamon-sugar mixture topped with whipped cream. Serve immediately.
Larry delighted a great many of our B&B guests with this delightful breakfast! It was the favorite of a lot of our return guests. He was amazed at how many people would remember exactly what they had eaten on a prior visit, and asked him to fix it again!