Make-ahead French toast is a great time saver for brunch! Use extra thick-cut Texas egg bread, if you can find it. Otherwise, use challah or brioche and slice the bread yourself.
INGREDIENTS:
Butter (for greasing large baking pan)
8 1-inch-thick egg bread slices
2 cups half and half
6 eggs
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup freshly squeezed orange juice
1 tablespoon cornstarch
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon grated orange peel
1 tablespoon Triple Sec, Grand Marnier, or other orange-flavored liqueur
Fresh strawberries or blueberries
METHOD:
Generously butter large baking or roasting pan.
Arrange bread in a single layer in the prepared pan, fitting closely together. Whisk half and half, eggs, sugar, baking powder, cinnamon, and nutmeg to blend in a medium bowl. Pour egg mixture over the bread. Cover the pan and refrigerate until bread absorbs the mixture, turning once, after 3 hours. Cover tightly and refrigerate overnight.
Preheat oven to 400°F. and position the rack in the lower third of the oven. Uncover the pan and bake French toast until golden brown and puffed, and the tester inserted into the center of the bread comes out clean, about 30 minutes.
Meanwhile, whisk together orange juice and cornstarch in a small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice, orange peel, and Triple Sec and whisk until butter melts.
Cut the French toast into 8 separate slices. Serve with warm orange syrup and top with fresh berries, if desired.
YIELD: Serves 8
