Almond Paste Stuffed Grand Marnier French Toast A heady delight , remarkably decadent! The recipients of this breakfast or brunch dish will feel special indeed. Try it with the Orange Maple Syrup, Chapter Two, Air. 1 loaf French bread, cut into 1 ½ inch slices, then 2/3 sliced through again, making pockets 12 tbsp. Almond Paste, see Chapter Two, Air 2 large eggs 1/2 c. milk or cream 1/3 c. Grand Marnier liqueur dash cinnamon butter or margarine for frying French toast powdered sugar for dusting French Toast, if desired Spread 1 tbsp. almond paste into each pocket of sliced French bread. Whisk eggs, milk, Grand Marnier and cinnamon in a bowl. Heat skillet to medium temperature, until the butter sizzles. Dunk stuffed bread into batter, tap off excess, then fry on both sides until golden. Serve with a dusting of powdered sugar through a sieve and with warm Orange Maple Syrup link to Pomegranate Banana Pancakes with Pomegranate Syrup