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                                                                  "This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup." -- Martha Stewart

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 2 1/2 tbsp orange liqueur
                                                                  • Yes No 1 tbsp sanding sugar
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 tsp finely grated orange zest
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 6 tbsp sunflower oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 20 oz brioche
                                                                  • Yes No maple syrup
                                                                  • In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
                                                                  • In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12slices
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
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                                                                    serve
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                                                                    grand marnier
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                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Grand Marnier

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