Make this crunchy coated Grand Marnier French Toast for a super special start to your Saturday morning!
A whole new season is emerging, in life and nature, and I am loving it. The transition to spring is one of my favorite times of the year, when things start to unfurl into a new and gorgeous season with possibilities, washed clean of the winter and a sense of new things to come. Emmett is moving into a new season of life, at 18 months old now, and he’s growing into a curious, hilarious, rambunctious toddler, shedding what is left of babyhood, into a full blown BOY.
He is independent, always keeping me on my toes, wanting to do things for himself, but never shying away from a snug. Emmett insists on being picked up any time I am in the kitchen, knowing I am working about his line of sight. He has to see everything around him, soaking it all in, needing to know everything that is going on in the world around him. (Apple. Tree.) And it is continually amazing to see what he has picked up along the way. Even the most trivial thing of throwing away a piece of recycle is something he is watching us do. He found a piece of cardboard Ben or I had dropped in the living room, and Emmett picked it up, walked into the kitchen, opened the pantry door where the recycle bin is housed, and threw it away. We just stood there, silently, amazed, and with an air of “oh shit, he is watching”.
Emmett insists on getting his hands dirty in the garden, at every chance he gets, with his messy, muddy hands digging into the potted plants, laughing as I rush to him, snatching him up into my arms and tossing him into the air. He knows, the messy boy, what he is doing and lives for mischief.
One of my greatest hopes for his next season in life is exploring the outdoors with him. He would rather be outside in the dirt than inside. So long as it is with mom or dad, he is perfectly content. I got a hiking backpack for us, and we made our first foray into the woods with our Aussie friend, and with his cup of cheerios and moose “bubba”, he tottled along with us, watching it all, and picked up and touched every fern along the way. I hope that he will love the forest and peace that comes with life in the PNW as much as I do.
Boyhood is defined in Emmett’s eyes, adventure, and zest for life all around him.
As he continues to grow, I do too, hoping to become a mother who fosters all of his curiosity, and finds new pieces of myself through his eyes and experiences. What a gift.
Oh, are you just here for the recipe? Well, this one has been sitting, waiting in the wings for ages, and with spring finally cropping up, it’s time to kick it into full swing with this crunchy coated Grand Marnier French Toast. The most gorgeous thing you can do to French toast is soak it in booze, so that’s what I did. It is a perfect brunch dish, or something for a fun Saturday morning. I hope you adore it as much as Emmett and I did.
Crunchy Coated Grand Marnier French Toast
- 4 Eggs, whisked
- 1 cup Milk, or Half and Half (if you’re sinful)
- 3 Tbsp Sugar
- 2 Tsp Vanilla
- 1 Tbsp Grand Marnier Liqueur
- 2 tsp Orange Zest
- 1/2 tsp Ground Cinnamon
- 2 cups Corn Flakes, or Frosted Flakes, crushed
- Challah Bread, or Brioche, sliced 3/4 inch
In a shallow bowl, or baking dish, whisk together the eggs, milk, sugar, vanilla, Grand Marnier, orange zest and cinnamon.
In a separate bowl, or baking dish, add in the crushed cereal.
Dip the bread and allow it to soak up the eggs mixture. Allow the excess mixture to drip from the bread. And then place each slice into the cereal, coating it completely.
Spray a non-stick skillet, or pan with non-stick spray, and over medium high heat, cook the French toast, about 4 minutes per side, or until it is golden brown. Flip and repeat with all remaining slices.
Serve with syrup.