Grand Marnier French Toast with Orange Rum Sauce

6 eggs
3/4 cups orange juice
1/4 cup Grand Marnier
1/3 cup milk
3 Tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
1 Tablespoon orange peel
Eight 3/4-inch thick slices of French bread
1 stick butter
Powdered sugar
Orange Rum Sauce
1 cup sugar
2/3 cup orange juice
2 Tablespoons dark rum
1 Tablespoon Curacao
1 Tablespoon orange peel

Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt, and peel and mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed).

Melt butter in large griddle over medium-high heat. Add bread slices in
batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and orange rum sauce.

Orange Rum Sauce: Combine sugar and orange juice in small saucepan and bring to a boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Refrigerate. Reheat syrup before serving.

Serves: 4.

Inn at 802 Bed and Breakfast

AUTHOR: TUDDLES