A DELICIOUS BRUNCH RECIPE: OVEN-BAKED BLUEBERRY & ORANGE FLAVORED FRENCH TOAST

The snow storm missed us this weekend. All we got was rain and some flurries. However, it was a perfect excuse to be home and test some new recipes.

We find a winter brunch is cozy and casual, especially if you have your family or friends arrive in their super-cozy PJ’s or comfiest loungewear! When it comes to planning a brunch menu, I’m always looking for make-ahead recipes that saves time on the day of the brunch gathering. These type of recipes are also great to have when you have overnight guests too! I decided to combine two Martha Stewart recipes to make this Oven-baked blueberry & orange flavored french toast. The best part of this oven-baked recipe is the custardy french toast using slices of rich, buttery brioche, not to mention the burst of juicy blueberries and added orange flavor of Grand Marnier and the citrus zest of an orange. The combination of flavors complimented each very well! With a dusting of confectioners’ sugar and a side of warm maple syrup, this breakfast food item can very well pass as a scrumptious dessert on your brunch table.

A DELICIOUS BRUNCH RECIPE: OVEN-BAKED BLUEBERRY & ORANGE FLAVORED FRENCH TOAST

 

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A combination of Martha Stewart's recipes.

Recipe type: Brunch/Breakfast

Serves: 8

Ingredients

• Unsalted butter, room temperature, for baking dish
• 6 large eggs
• 3 cups whole milk
• ⅓ sugar
• 2½ tablespoons orange-flavored liqueur, such as Grand Marnier
• 1 tablespoon sanding sugar, plus more for serving
• Coarse salt
• 1½ teaspoons finely grated orange zest plus 2 tablespoons of juice
• 1¼ cups whole milk
• 1 loaf brioche, cut into ½-inch slices
• Confectioners' sugar and maple syrup, for serving

Instructions

1. Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, and salt. Add in liqueur, orange zest and juice.
2. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minute or refrigerate up to overnight.
3. Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners' sugar just before serving. Serve with warm maple syrup.

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