GRAND MARNIER FRENCH TOAST

Makes 4 servings

4 eggs

3/4 cup half-and-half

1/4 cup orange-flavored liqueur

2 tablespoons light brown sugar

1/2 teaspoon vanilla extract

8 thick slices (about 1 inch thick) day-old French bread

4 tablespoons butter

Pure cane syrup

Whisk the eggs, half-and-half, liqueur, brown sugar and vanilla in a bowl and whisk to blend. Dip each bread slice into the egg mixture, then arrange them in 13-by 9- by 2-inch glass baking dish. Pour the remaining egg mixture evenly over the bread. Let stand until egg mixture is absorbed, about 20 minutes.

Melt 2 tablespoons butter in a large skillet over medium heat. Add 4 bread slices to the skillet and cook until lightly browned, about 3 minutes per side. Transfer to a platter and keep warm while repeating the process with the remaining butter and bread. Serve with the syrup.