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Oven-Baked French Toast

Martha Bakes

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  • Serves:

    12

Ingredients

French Toast

  • 6 large eggs
  • 2 1/2 tbsp orange-flavored liqueur, such as Grand Marnier
  • 1 tbsp sanding sugar, plus more for serving
  • coarse salt
  • 1 1/2 tsp finely grated orange zest, plus 2 tbsp juice
  • 1 1/4 cups whole milk
  • 1 loaf brioche (20 oz or 560 g), cut into 1/2-inch slices
  • butter, for serving
  • pure maple syrup, for serving

Directions

  1. Preheat oven to 375F with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt and orange zest and juice. Add milk and beat until combined.
  2. Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

Tips/Techniques

Martha Stewart’s Tips: Always zest your citrus before juicing–it’s much easier. Dip the bread just before cooking, and take care with tender brioche slices.

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