Baked Orange French Toast Osceola Mills House

This is a nice breakfast from the Mid-Atlantic region of the US. From the RSVP section of Bon Appetit from the Osceola Mills House, Gordonville,PA.

• Ready In: 4 hrs 15 mins
• Serves: 4

Ingredients

• 3  tablespoons orange zest, grated
• 2  cups  fresh orange juice
• 1⁄4 cup sugar
• 1⁄4 teaspoon vanilla
• 2  tablespoons triple sec
• 6  large eggs
• 1⁄2 cup half-and-half
• 8  Italian bread, diagonally sliced, 1 1/2-inch thick
• 3  tablespoons unsalted butter, melted

• For Sauce

• 3  tablespoons unsalted butter
• 2  tablespoons orange marmalade
• 1  tablespoon triple sec
•  maple syrup

Directions

1. 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.
2. Preheat oven to 400ºF. Brush large baking sheet with butter.
3. 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.
4. Make sauce while bread is baking:
5. In a small saucepan cook the butter, marmalade, and triple sec over low heat, stirring, until butter is melted.
6. Drizzle french toast with sauce and serve with syrup.