Stuffed French Toast with Grand Marnier Fruit SauceT
Submitted by happyzhangbo
Stuff thick-cut French bread with cinnamon cream cheese, soak in custard, then bake until golden and top with Grand Marnier strawberry sauce for an indulgent brunch showstopper.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
15 minThis is French toast that deserves champagne on the side.
Thick bread slices get pocketed and filled with sweet cream cheese spiked with nutmeg and cinnamon before soaking in an eggy custard overnight.
Bake until puffed and golden, then drizzle with a warm strawberry sauce laced with Grand Marnier for a brunch dish that’ll have everyone asking for the recipe.
Pro Tips
- Cut the pockets carefully with a sharp knife, going deep but not all the way through
- The overnight soak isn’t required but makes for richer flavor and easier morning assembly
- Substitute orange juice for Grand Marnier if you prefer to keep it alcohol-free
Ingredients
Directions
Make a horizontal pocket in each bread slice; set aside.
Combine cream cheese, sugar, nutmeg and cinnamon, stirring well.
Spoon about 1½ tablespoons mixture into each bread slice, spreading evenly.
Place 8 slices in a buttered 13 x 9-inch baking dish and 4 slices in a buttered 8-inch square baking dish.
Combine eggs, half-and-half and milk; beat well. Pour over bread, turning slices to coat evenly.
Bake at 350℉ (180℃) F for 35 minutes or until golden.
Serve immediately with Grand Marnier Fruit Sauce.
For the Grand Marnier Fruit Sauce:
Combine sugar and cornstarch in a saucepan; add butter, stirring until smooth.
Add Grand Marnier and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute, stirring constantly.
Add strawberries; cook 1 minute.
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