Boozy French Toast with Grand Marnier

We are big weekend breakfast eaters in my house, and Sunday is usually the day that we park it on the couch, watch CBS Sunday Morning, and enjoy a homemade breakfast. We’ve perfected Huevos Rancheros (in my humble opinion, of course) and have made almost every pancake recipe on the planet. Armed with half of a baguette of french bread one Sunday morning, I decided that french toast was most definitely in order.

My grandfather passed away a few years ago, and I was determined to continue his french toast making tradition, even though he did not leave his exact recipe. And I know that it is April not Christmas morning, but a delicious breakfast of french toast should be enjoyed throughout the year, right? This recipe comes pretty close to my grandfather’s favorite. He fried his in oil which was delicious, but I wanted a lighter (read: bathing suit season is just around the corner) recipe for this particular weekend. This recipe uses liqueur to spike the batter, and the Grand Marnier I had added a most incredibly flavorful, subtle orange punch. Try this for your next weekend breakfast. It is quick, easy, and most importantly of all, absolutely delicious.

How to Make Boozy French Toast with Grand Marnier

Step 1 – Make the custard

In a mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, liqueur, cinnamon, nutmeg, and salt until smooth.

Step 2 – Soak the bread

Dip each slice of bread in the custard, letting it sit about 30–60 seconds per side. The bread should absorb the mixture without becoming too soggy.

Step 3 – Fry the toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and a little oil if using. Fry the soaked bread slices in batches, about 2 minutes per side, until both sides are golden. Add more butter or oil as needed for subsequent batches.

Step 4 – Serve

Dust with powdered sugar and serve immediately with the warmed maple syrup.

Recipe Notes

Bread: A day-old baguette or French loaf is best — it soaks up the custard without falling apart. Brioche or challah work if you prefer something richer.

Liqueur choice: Grand Marnier adds subtle orange notes, while rum gives warmth. Use what you like, but don’t skip the step — it’s the point of “boozy” French toast.

Butter and oil: Combining the two prevents burning while keeping the flavor of butter.

Serving: Bacon, fruit, or a glass of orange juice all work as natural companions.

FAQ – French Toast with Grand Marnier

Can I make this without alcohol?
Yes, just omit the liqueur. Add a little extra vanilla or orange zest if you want to mimic the flavor.

What bread works best?
French bread is traditional, but brioche, challah, or sourdough all hold up well.

Can I bake it instead of frying?
Yes. Lay the soaked slices on a buttered baking sheet and bake at 375°F (190°C) for 20 minutes, flipping halfway.

How do I keep it warm if cooking for a crowd?
Place the cooked slices on a wire rack set over a baking sheet in a 200°F (90°C) oven until ready to serve.

What if my bread is too soft?
Toast it lightly before soaking so it doesn’t collapse in the custard.

Boozy French Toast

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• Author: Brooke Dowdy
• Total Time: 25 minutes
• Yield: Serves 4

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Description

A French toast upgrade: soaked in a Grand Marnier custard and fried in butter until golden. Brunch just got more interesting.

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Ingredients

Scale 1x2x3x

1 cup whole milk (240 ml)

3 large eggs

1 tablespoon dark or light brown sugar

1 teaspoon vanilla extract

1 tablespoon Grand Marnier (or rum, brandy, or another liqueur)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

8 slices French bread (day-old, 1/2-inch thick)

2 tablespoons butter (for cooking, more as needed)

1 tablespoon neutral oil (optional, for pan-frying)

1/2 cup maple syrup, warmed with a little butter

Powdered sugar, for dusting

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Instructions

Step 1 – Make the custard

In a mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, liqueur, cinnamon, nutmeg, and salt until smooth.

Step 2 – Soak the bread

Dip each slice of bread in the custard, letting it sit about 30–60 seconds per side. The bread should absorb the mixture without becoming too soggy.

Step 3 – Fry the toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and a little oil if using. Fry the soaked bread slices in batches, about 2 minutes per side, until both sides are golden. Add more butter or oil as needed for subsequent batches.

Step 4 – Serve

Dust with powdered sugar and serve immediately with the warmed maple syrup.

Notes

Bread: A day-old baguette or French loaf is best — it soaks up the custard without falling apart. Brioche or challah work if you prefer something richer.

Liqueur choice: Grand Marnier adds subtle orange notes, while rum gives warmth. Use what you like, but don’t skip the step — it’s the point of “boozy” French toast.

Butter and oil: Combining the two prevents burning while keeping the flavor of butter.

Serving: Bacon, fruit, or a glass of orange juice all work as natural companions.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Brunch, Dessert, Side Dish
• Method: Pan Frying
• Cuisine: French American

Nutrition

• Serving Size: 2 slices
• Calories: 295
• Sugar: 14g
• Sodium: 285mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 115mg

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