- 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
- 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.
- 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.
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.