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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 eggs 2/3 cup orange juice 1/3 cup Grand Marnier 1/3 cup milk 3 tablespoons sugar 1/4 teaspoon vanilla 1/4 teaspoon salt 1 tablespoon orange peel 8 3/4 inch-thick slices French Bread 3 to 4 tablespoons butter Powdered sugar Butter Instructions: Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed). Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and orange rum sauce. Orange Rum Sauce 1 cup sugar 2/3 cup freshly squeezed orange juice 2 tablespoon dark rum 2 tablespoon butter Coarsely grated peel or 1 orange Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving. When visiting our Williamsburg Inn, you'll find this recipe served hot and delicious at our breakfast table. |
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