French Toast With Grand Marnier And Warm Berry Compote Recipe

Ingredients

Compote:

1 cup fresh orange juice

1 cup sugar

1/2 cup spiced rum or dark rum

2 tablespoons cornstarch

2 tablespoons water

6 cups mixed fresh or thawed frozen berries (such as blueberries, blackberries, raspberries and quartered strawberries)

French Toast:

8 large eggs

1 cup whole milk

2 tablespoons of Grand Marnier or other orange liqueur

1 1/2 teaspoons vanilla extract

1 cup fresh orange juice

8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of 1 1/2 pound loaf)

Melted butter

Powdered sugar

Preparation

Compote: Bring orange juice, sugar and rum to boil in heavy large saucepan, stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small bowl to dissolve. Add cornstarch mixture to orange juice mixture; boil until thickened slightly, stirring constantly, about 1 minute. Add berries. Reduce heat to medium and stir until berries soften and are heated through, about 3 minutes. Can be made 4 hours ahead. Let stand at room temperature. Rewarm slightly before serving.

French Toast:

Preheat oven to 250 degrees F. Whisk first 4 ingredients in large bowl to blend, then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add bread slices to egg mixture; turn to coat. Let stand until bread absorbs most of egg mixture, at least 5 minutes and up to 15 minutes, turning bread occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush griddle with melted butter. Working in batches, cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide French toast among plates. Spoon berry compote over and dust with powdered sugar.