1 loaf cinnamon swirl or cinnamon raisin bread (Pepperidge Farm is great!)
1/4 cup butter or ghee
1 1/5 cups milk (plant-based milks work great too)
1/2 cup sugar
1 TBS Vanilla extract
1 TBS Grand Marnier
1/4 cup crushed walnuts or pecans
Grease 9×9 baking dish. Add four slices of bread.
Butter remaining bread and place with butter side up over bread in pan.
In a mixing bowl or blender, beat eggs. Then and add milk, cream, sugar, vanilla, and liquor. Mix well and pour over bread. Let soak for 30 minutes or refrigerate overnight.
When ready to bake, add the crushed walnuts. Then bake uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. The French toast will puff up and get a little brown and toasty.
Let stand for 10 minutes before serving.
If you’re using just regular sliced bread (not cinnamon swirl), sprinkle 1/2 tsp of cinnamon in-between each layer of bread.