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
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