The City Magazine Since 1975

Grandma’s French Toast

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  • 4 large eggs
  • 1/4 cup half-and-half
  • 2 ½ Tbs. Grand Marnier
  • 1 ¼ Tbs. granulated sugar
  • 1 tsp. finely grated orange zest
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 1-lb. loaf challah bread, portioned into 1/4" thick slices
  • Powdered sugar and maple syrup, if desired

Preheat the oven to 200ºF. Heat a nonstick skillet or flat griddle pan coated with cooking spray over medium heat. Beat first seven ingredients together in a shallow bowl. Dip one slice of bread at a time, turning to coat and allowing to sit in egg mixture for one minute to absorb. Cook each slice until golden brown, about three minutes per side. Arrange cooked French toast slices in a single layer on a baking sheet. Place in the oven to keep warm while working on the remaining batches. Serve immediately with powdered sugar and fresh maple syrup. Chef’s notes: Cooking French toast over too high heat will result in browned bread, but a soggy middle. Cooking at medium heat allows the egg mixture to cook completely in the middle of the bread without burning.