French Toast with Grand Marnier

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

6 large eggs
2½ Tbsp. orange-flavoured liqueur, such as Grand Marnier
1 Tbsp. sanding sugar
coarse salt
1½ tsp. orange zest, finely grated
2 Tbsp. orange juice, freshly squeezed
1¼ cups whole milk
6 Tbsp. sunflower oil
3 Tbsp. unsalted butter
1 (20 oz) loaf brioche, cut into ½" slices

Garnish:
sanding sugar
butter
pure 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 Tbsp. oil and 2 Tbsp. 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.

Makes 12 slices.

Cook's Notes: Always zest your citrus before juicing - it's much easier. Dip the bread just before cooking, and take care with tender brioche slices. If the pan overbrowns, wipe it out with a damp paper towel and start again with new oil and butter.