Prep 20 mins
Cook 35 mins
Very nice for Sunday Brunch! A great way to use up crusty breads. I use sourdough baguettes from Panera, but you coud use a crusty French or Italian also. This is not your ordinary French toast!
- 1 sourdough baguette, sliced in 1/2 inch slices (I use Panera Bread baguettes)
- 4 large eggs
- 3⁄4 cup milk
- 3 tablespoons Grand Marnier
- 1⁄2 cup frozen orange juice concentrate
- 1 cup butter, melted
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup pecans, chopped
- powdered sugar
- The night before you are to serve this dish, mix the eggs, milk and Grand Marnier and soak the slices of bread in a single layer overnight.
- I use a 9x13 pan to do this and then transfer everything to a 9" cake pan in the morning so I can create layers.
- The next morning melt the butter in a small bowl, add the orange juice concentrate, brown sugar and pecans, mix well.
- Spray the bottom of a 9" round cake pan with nonstick spray.
- Spread about 1/3 of the orange mixture on the bottom of the pan, now line the pan with a layer of the soaked bread.
- Spread a bit of the orange mixture on each slice of bread and then add another layer of bread, staggering it so the pieces overlap.
- Spread the remaining orange mixture over the top and bake uncovered for 35-40 minutes at 375F.
- Sprinkle with powdered sugar and serve by cutting into slices.