Orange French Toast Strata
Posted by Donna-Marie Pye on
This elegant brunch dish is a great make-ahead option for the entertainer pressed for time. Just assemble the night before and pop it into the oven about an hour before you sit down to eat—your guests will never know! You’ll want to make the candied-lemon zest at least 1 day in advance.
Ingredients...
- 4 tbsp unsalted butter, melted
- ¾ cup firmly packed light brown sugar
- 1 loaf (about 1½ pounds) brioche or challah, cut into 1½"-thick slices
- 8 large eggs, lightly beaten
- ½ cup whole milk
- 1 tbsp pure vanilla extract
- ¼ cup Grand Marnier or other orange-flavoured liqueur, optional
- ½ cup fresh orange juice
- Zest of 1 orange
- ¼ tsp freshly grated nutmeg
- Pinch of salt
- ½ cup chopped walnuts (optional)
- Icing sugar, for garnish
- Fresh raspberries
Method
- In a 13" x 9" x2" baking dish, combine the melted butter and brown sugar. Arrange bread slices in the dish, overlapping as needed to fit.
- In a large mixing bowl, whisk together the eggs, milk, vanilla, Grand Marnier (if using), orange juice, orange zest, nutmeg and salt. Pour egg mixture over the bread slices, allowing bread to absorb mixture. Top with walnuts, if using. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat oven to 350°F and place a rack in the centre. Allow the chilled casserole to stand at room temperature for 20 minutes before baking.
- Bake casserole until browned and set, about 30 to 45 minutes. Remove to a rack to cool slightly.
- To serve: Sift icing sugar over the casserole and top with fresh raspberries. Cut into serving pieces, place on warmed plates, and serve immediately.
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