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 (Heather used Challah)
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
2 tablespoons orange marmalade
1 tablespoon triple sec
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.
Source: Bon Appetit from the Osceola Mills House, Gordonville,PA via http://www.recipezaar.com
Prepared by: Heather for the February 2009 meeting.