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Grand Marnier and Blueberry French Toast

Grand Marnier French Toast with Orange Blueberry Sauce

Grand Marnier French Toast with Orange Blueberry Sauce

If you know of me  – you know I like to bake desserts: multi-tiered cakes, cupcakes, pie pops, trifles, tarts and cookies.   So you would think that dessert would be my most favourite meal.  But if you really, really know me…you would know that I LOVE brunch!  I absolutely adore that you can combine dishes of sweet and savoury at a time in the morning that has the relaxed atmosphere of pure indulgence and culinary luxury.  The idea of brunch is definitely a step up from the everyday toast & cereal and is an elevated meal compared to the weekend fare of bacon and eggs.  It is a time of day that exudes lazy elegance with the understanding that people have been anticipating this meal the night before and then all morning…and I love that!

So with Mother’s Day approaching, I decided to enhance my standby recipe of Grand Marnier French Toast from Epicurious and change it up a bit to suit a lazy, celebratory morning and increase the flavour with an orange blueberry sauce.   I created a dish that can be made the night before and popped into the oven 45 minutes prior to your guests arriving: perfect timing for the coffee to be brewed, sizzle some breakfast sausage in a pan, slice up some fruite and call it a glamorous brunch for friends and family.

In closing, I dedicate this recipe to my mother and mother-in-law.  They arethe two women whom are forever answering my culinary questions and their answers are always honest, tried and true.  They are both a wonderful resource and I am so very thankful to have them just a phone call away.  And for that I cannot thank you enough. Happy Mother’s Day!

Recipe: Adapted from Epicurious

Grand Marnier French Toast
5 large eggs
1 c of Half & Half
2 tbsp of Grand Marnier
2 tbsp of orange juice concentrate
2 tbsp sugar
1/2 tsp of vanilla
grated zest of one orange
1 sourdough bread bowl or 1 french bread loaf

Orange Blueberry Sauce
4 c of blueberries (frozen or fresh)
2 tbsp orange juice concentrate
grated zest of one orange
juice of one orange
2 tbsp sugar
2 tbsp cornstarch & 2 tbsp of cold water

1 c of whipping cream (whipped to make 2 cups)
Powdered sugar

Slice bread into 1/2 inch slices.  You can choose to cook the french toast in a 13×9 glass baking dish or a ceramic pie plate.  If you are choosing to use a pie plate, you must cut your slices in half again.  Whisk the first 7 ingredients in a medium bowl.  Lightly grease your baking dish with butter.  Dip each bread slice into the egg mixture and arrange in the baking dish.  Pour remaining egg mixture over the bread.  Let stand until egg mixture is absorbed, at lease 20 minutes. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)  Bake at 375F for 45 minutes.

Combine the first five ingredients in a saucepan on medium heat and bring to a simmer.   Combine the cornstartch and cold water, add to the blueberry mixture and bring to a boil.  Once thickened remove from heat and cool.

Cut into slices and garnish with powdered sugar, orange blueberry sauce and whipping cream.


Grand Marnier & Blueberry French Toast

Grand Marnier & Blueberry French Toast

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