The best French Toast I've ever had.
Ingredients
orange whipped butter (recipe follows)
1/2 lb unsalted butter, softened
grazed zest of 1 orange
1 teaspoon Grand Marnier or other orange-flavored liqueur
Filling
1/4 cup dried cherries
1/4 cup dried apricots, slivered
grated zest of 1/2 orange
1/4 cup orange juice
2 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 teaspoon ground cinnamon
1/2 large ripe banana, thinly sliced
12 slices Challah bread, each 2 inches thick
4 eggs
1 cup milk
1/4 cup Grand Marnier or other orange-flavored liqueur
2 tablespoons light brown sugar
pinch of salt
2 tablespoons unsalted butter
Instructions
Make the Orange Butter:
1. In a small bowl, combine the butter, orange zest and liqueur and beat until smooth. Transfer to individual serving bowls and refrigerate until ready to serve.
Make the Filling:
1. In a small saucepan over medium heat, combine the cherries, apricots, orange zest, juice and liqueur.
2. Bring to a simmer. Remove from heat and stir in cinnamon.
3. Cover and let stand for 10 minutes.
4. Stir in banana slices.
Make the Toast:
1. Using a small, sharp knife, cut a narrow, horizontal slit in the center of one side of each bread slice, keeping three sides intact.
2. Spoon about 1-1/2 tablespoons of the fruit filling into the pocket, then press the top with the palm of our hand to seal. Set aside.
3. In a shallow bowl, whisk the eggs until frothy. Whisk in milk, liqueur, brown sugar and salt.
4. Dip the filled bread slices into the egg mixture and let soak, turning once, for about 2 minutes on each side.
5. Heat a large heavy frying pan or griddle over high heat until hot.
6. Add 1 tablespoon of butter and when the foam subsides, add the French toast, working in batches.
7. Cook toast until golden brown on one side, about 3 minutes. Turn and brown the other side, about 2 minutes longer. Keep warm.
8. Repeat until all the French toast is cooked, adding more butter to the pan as needed.
9. Divide the French toast among warmed individual plates and serve with orange butter.
