Ingredients
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3 tablespoons freshly grated orange zest
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2 cups fresh orange juice
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1/4 cup sugar
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1/2 teaspoon vanilla extract
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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 slices challah or 8 slices dense bakery bread, 1 inch thick,cut on the diagonal
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3 tablespoons butter, melted
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3 tablespoons butter
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2 tablespoons orange marmalade
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1 tablespoon triple sec
Instructions
- 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 13 X 9 inch glass baking dish.
- Pour mixture over bread, turning slices to coat, and chill, covered, overnight.
- Preheat oven to 400F and brush a large baking pan with butter.
- Using a slotted spatula arrange bread in one layer on baking pan, leaving atleast 2 inches between each slice and bake in middle of oven 5 minutes.
- Rotate pan and bake 5 minutes more.
- Rotate pan again and bake until bread is puffed and golden, about 5 minutes more.
- Make sauce while bread is baking: Cook butter, marmalade and triple sec over low heat, stirring, until butter is melted.
- Drizzle French toast with sauce and serve with syrup, if desired.