Do people actually drink Grand Marnier? I ask because I’ve never poured it into a glass to drink. To me, Grand Marnier is that ingredient used to elevate the ordinary into something extraordinary.
Crêpes Suzette, Crème Bruleé, and my personal favorite, Grand Marnier Soufflé. Even something as simple as French Toast can be made even better with a splash of Grand Marnier. Another plus you’ll find in this particular recipe is the use of egg yolks for a richer, deeper custard. Need we say more?
It’s National Grand Marnier Day. So let’s get to cooking . . .
Grand Marnier Custard French Toast
6 slices White Bread
3 Egg Yolk
2 teaspoons Cinnamon
1 teaspoon Nutmeg
2 tablespoons Grand Marnier
Butter as needed
Syrup as desired
Cut bread in half to create 12 triangles. Set sliced bread out on a tray to air dry while the custard is prepared.
Place 2 whole eggs with 2 additional yolks in a blender. Add half-and-half, cinnamon, nutmeg and Grand Marnier. Blend until slightly thickened. Pour custard into a shallow bowl. Set aside.
Warm a griddle to medium. Lightly butter griddle. Dip bread, one triangle at a time, in the custard, allowing excess to drip back into the bowl. Place bread on the griddle and let cook until golden, about 2 minutes or so.
Turn bread pieces over, continue to fry. Pat each piece of bread with a little soft butter, allowing butter to melt into the bread.
Remove from griddle. Serve with syrup and additional butter as desired. Great with link sausage.