Happy Easter BreakfastMarch 23, 2008
Food on Easter….a time to celebrate after the long fast of Lent. It’s no wonder that Easter feasts are grand and luxurious. And while that’s typically saved for the dinner meals on Easter, I think that Easter Sunday provides a great opportunity for an extra special breakfast as well.
So here it is, my Easter Sunday French Toast (served with bacon on the side)
Makes 6 – 8 Slices
6 -8 3/4″ Slices of day-old French, Italian, sourdough, or other crusty bread
1/2 cup whole milk
1/2 cup half and half
2 T. sugar
1 t. vanilla extract
1 t. Grand Marnier
1 T. flour
- In a medium sized bowl, beat egg and sugar together.
- Add milk, half and half, vanilla, and Grand Marnier and whisk until combined.
- Sprinkle flour evenly over the mixture and whisk to combine, until all lumps are gone and the mixture is smooth.
- Transfer the mixture to a pie dish or other shallow baking dish.
- Heat a large skillet (cast iron if you have it) over medium heat. Melt 1 Tablespoon butter.
- Soak each piece of bread for 30 seconds per side, then hold above the mixture to allow excess batter to drip off.
- Brown each slice in the hot skillet, two minutes on the first side and about 90 seconds on the second side.
- Keep warm in the oven while you prepare the other slices. Add 1 Tablespoon of butter for each batch in the skillet.
- Serve with syrup or warm berry compote.