Ingredients
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3 tablespoons orange zest, grated
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2 cups fresh orange juice
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1/4 cup sugar
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1/4 teaspoon vanilla
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2 tablespoons triple sec
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6 large eggs
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1/2 cup half-and-half
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8 Italian bread, diagonally sliced, 1 1/2-inch thick
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3 tablespoons unsalted butter, melted
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3 tablespoons unsalted butter
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2 tablespoons orange marmalade
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1 tablespoon triple sec
Instructions
- In a large bowl 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 glass baking dish, 13x9x2". Pour mixture over bread, turning slices to coat, and chill, covered, 4 hours or overnight.
- Preheat oven to 400ºF. Brush large baking sheet with butter.
- Using a slotted spatula arrange bread in one layer on baking sheet, leaving at least 2 inches between each slice, and bake in middle of oven 5 minutes. Rotate pan and bake 5 minutes more. Turn bread over and bake 5 minutes more. Rotate pan and bake until bread is puffed and golden, 5 minutes more.
- Make sauce while bread is baking:
- In a small saucepan cook the butter, marmalade, and triple sec over low heat, stirring, until butter is melted.
- Drizzle french toast with sauce and serve with syrup.