You think you’ve had good French toast before? Wait until you try this. It’s partially made the night before the breakfast when you intend to serve it. Make sure all your ingredients are organic for the ultimate experience.

SERVINGS

Serves 4

INGREDIENTS

6 eggs

1/2 cup half-and-half

2 cups freshly squeezed orange juice (4 to 6 oranges)

3 tablespoons freshly grated orange zest (well scrubbed if not organic)

1/4 cup sugar

1/4 teaspoon vanilla extract

2 tablespoons Grand Marnier

Pinch of salt

8 slices (1-inch-thick) high quality, densely textured bread

3 tablespoons melted unsalted butter for the sauce

3 tablespoons unsalted butter

2 tablespoons orange marmalade

1 tablespoon Grand Marnier

Maple syrup, warmed

PREPARATION

1. In a bowl, whisk together the eggs, half-and-half, orange juice and zest, sugar, vanilla, Grand Marnier, and salt. Place the bread slices in a 9 3 13 3 2–inch pan baking dish and pour the mixture over the bread. Chill overnight, turning after the first half hour to coat the other side.

2. In the morning, preheat the oven to 400°F. Brush the melted butter on a large baking sheet and arrange the bread slices on it, leaving a couple of inches between slices. Bake for 5 minutes on a middle rack, then rotate the pan and bake 5 minutes more. With a spatula, turn the slices over and bake 5 more minutes, then rotate the sheet and bake 5 more minutes.

3. While the bread is baking, make the sauce in a small saucepan by cooking the butter, marmalade, and Grand Marnier over low heat until the butter melts and everything is incorporated smoothly. Place 2 slices of the French toast on each of four plates, drizzle with the sauce, and serve with warmed maple syrup.