TRIPLE SEC FRENCH TOAST RECIPES
ELLA'S FRENCH TOAST WITH ORANGE AND TRIPLE SEC RECIPE ...
Provided by Global Cookbook
Number Of Ingredients 7
Steps:
- Beat Large eggs in a large bowl with the cream, orange zest and juice, Triple Sec, vanilla and nutmeg. Soak bread slices in the batter for 15 min. Heat the butter in 1 or possibly 2 large saute/fry pans, or possibly on a griddle. Regulate the heat so butter doesn't burn. Saute/fry bread slowly in the bitter. The heat shouldn't be too high, or possibly the bread will not cook through. Saute/fry on both sides till golden. Serve with fruit preserves or possibly maple syrup, if you like.
Nutrition Facts : ServingSize 126 g, Calories 299, FatContent 11.19 g, TransFatContent 0.0 g, SaturatedFatContent 5.22 g, CholesterolContent 177 g, SodiumContent 400 g, CarbohydrateContent 39.96 g, FiberContent 1.2 g, SugarContent 14.68 g, ProteinContent 8.78 g
OVERNIGHT ORANGE FRENCH TOAST RECIPE - FOOD.COM
Make and share this Overnight Orange French Toast recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together zest, juice, sugar, vanilla, triple sec, eggs, half-and-half, and a pinch of salt.
- Arrange bread slices in one layer in a 13 X 9 inch glass baking dish.
- Pour mixture over bread, turning slices to coat, and chill, covered, overnight.
- Preheat oven to 400F and brush a large baking pan with butter.
- Using a slotted spatula arrange bread in one layer on baking pan, leaving atleast 2 inches between each slice and bake in middle of oven 5 minutes.
- Rotate pan and bake 5 minutes more.
- Rotate pan again and bake until bread is puffed and golden, about 5 minutes more.
- Make sauce while bread is baking: Cook butter, marmalade and triple sec over low heat, stirring, until butter is melted.
- Drizzle French toast with sauce and serve with syrup, if desired.
Nutrition Facts : Calories 663.4, FatContent 33.3, SaturatedFatContent 16.7, CholesterolContent 415, SodiumContent 640.7, CarbohydrateContent 73.3, FiberContent 2.6, SugarContent 31, ProteinContent 19.1
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