The Ultimate Tipsy French Toast

DESCRIPTION

“I created this recipe using several recipes to combine my favorite flavors. Walnuts and cranberries make a lovely marriage and I thought the Grand Marnier would add a special kick for a special meal. I love having a great recipe to serve to guests for a special occasion that you can prepare the day before and then, with no fuss in the morning, pop it into the oven like you have been fussing for hours.”

Total Time
1 Hr, 10 Mins
Serves
6
Meal
Breakfast Brunch

Total Time

Prep Time
10 Mins
Cook Time
1 Hr
Total Time
1 Hr, 10 Mins

Nutrition

Calories
700 cal
Total Fat
32 g
Polyunsaturated Fat
13 g
Cholesterol
175 mg
Sodium
790 mg
Carbohydrates
76 g
Dietary Fiber
5 g
Protein
22 g

Ingredients

  • 1/2 cup dried cranberries
  • 1/4 cup Grand Marnier or orange liqueur or orange juice
  • 2 tablespoons unsalted butter, softened
  • 8 to 10 slices French bread (not a baguette), 3/4 to 1-inch thick
  • 4 eggs
  • 1 1/4 cups half and half
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup chopped California walnuts, divided
  • Warm maple syrup, for serving

Preparation

  1. Plump cranberries in Grand Marnier in a small covered saucepan over medium low heat for 5 minutes then set aside. Spread softened butter on bread slices and arrange the slices, overlapping, in a 9×13-inch glass baking dish.
  2. In a large mixing bowl, combine eggs, half and half, sugar, vanilla, cinnamon, nutmeg, salt and 1/2 cup of the walnuts.
  3. Beat with a whisk until well blended. Stir in cranberries and Grand Marnier.
  4. Pour over bread, being sure to spread the cranberries and walnuts evenly. Rest for at least 20 minutes, or overnight (cover and refrigerate if overnight), so the egg mixture soaks into the bread. Sprinkle with remaining 1/2 cup walnuts.
  5. Bake uncovered in a preheated 350°F oven for 30 – 40 minutes, until the bread looks fluffy and lightly browned. Remove and rest 5 minutes.
  6. Serve warm with maple syrup.