*Servings 3-4

FRENCH TOAST

3 large eggs

1 TB sugar

3/4 C Half-and-Half

1 TB Grand Marnier (orange-liquor)

2 tsp Pure Vanilla Extract

1 tsp finely grated orange zest

1 tsp Cinnamon

1⁄4 tsp nutmeg (opt.)

1/8 tsp salt

6-8 (day-old, sturdy) bread slices, of choice (brioche, challah, white bread, etc.)

Clarified Butter, or oil of choice

MAKING THE FRENCH TOAST

1. Whisk eggs and sugar in a bowl until smooth and blended. Add milk, orange-liquor, vanilla extract, orange zest, cinnamon, nutmeg, and salt until well combined.

2. Heat a pan over medium heat and grease well with butter.

3. Dip bread slices in egg mixture, (one or two at a time) for about 10 seconds, each side, making

   sure both sides are fully coated.

4. Place the bread slices in the pan and cook over medium to medium low heat until the bottom of

   the bread turns golden brown. Repeat with remaining bread slices.

5. Serve with warm berry compote.

GRAND MARNIER BERRY COMPOTE

2 C Strawberries, hulled and quartered 1 C Blueberries
1⁄2 C Blackberries
1/2 C Raspberries

3 TB Grand Liquor 3 TB sugar
1 Cinnamon Stick

2 tsp orange zest

1⁄4 c orange juice

1. In a medium saucepan, add all ingredients. Bring to a simmer over low heat and cook 10 min. or until sauce is thickened, gently stirring, occasionally. Mash some of the fruit with the back of your spoon as you stir.

2. Serve with- French Toast or (pancakes, waffles, ice cream, cheesecake, pound cake, yogurt)