This fun twist on French toast comes to us from Harbour Ridge Inn located in Osage Beach, Missouri. The innkeeper, Sue, likes to cook with wine and liquors … and I couldn’t agree with her more! I mean, is there really ever a better morning than one served with Grand Marnier or Chambord? Well, let me rephrase that. Drinking it straight up would be a rude awakening. Coffee is my preferred sin. But either of these liquors baked into some yummy custard goodness where you get just a hint of citrus or raspberry flavor is a great way to add a smile to your lips when you start the day.
And actually, it’s not far off from what was the original recipe for French toast in the 1600’s. According to the Oxford English Dictionary, back then it was made with day old bread, wine, orange juice and sugar. Mmm.
Baked Cinnamon French Toast Casserole
BAKED CINNAMON FRENCH TOAST
from the Inn at Harbour Ridge, Osage Beach MO
(Serves 6 or more)
12 slices cinnamon swirl or cinnamon raisin bread (Pepperidge Farm)
1/4 cup butter or margarine
1 quart milk, whole milk preferred
2 cups whipping cream
1 cup sugar
1 1/2 tsp. Vanilla extract
1 TBS Grand Marnier or Chambord
Warmed preserves to compliment liquor
1) Grease 13 by 9 by 2 baking dish. Then add six slices of bread.
2) Butter remaining bread and place with butter side up over bread in pan.
3) In a mixing bowl, beat eggs and add milk, cream, sugar, and vanilla. Mix well and pour over bread. Let stand overnight.
4) Place the dish of French toast in a larger baking pan to form a water bath. Pour boiling water into larger pan to a depth of 1″. Bake, uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
5) Serve with preserves, whipped cream and your favorite coffee.