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EGGY BREAD
Eggy Bread

What you need

  • 6 slices of bread (around 180 g)
  • 20 cl cream
  • 20 cl milk
  • 4 medium-sized eggs
  • 60 g sugar
  • 7 cl GRAND MARNIER® liqueur®
  • Use 5 g butter and 5 g sugar per slice

How to make it

Preparation time: 10 min + 10 min:

to soak

Cook for: 15 min

  • Whip or blend the milk, cream, sugar, eggs and GRAND MARNIER® liqueur together.
  • Soak the slices of bread in the mixture. The longer you soak them, the softer they'll be. Then drain.
  • Warm the butter and sugar in a pan. Then, lay the slices of bread flat in the pan.
  • Cook on a low heat until the slices of bread have turned a lovely golden colour. Turn over and repeat. Serve hot.

Chef's tip

Don't use bread with too much of a soft honeycomb texture, or even leavened (too acid) because it will fall apart as you cook it. It'll be all the softer for cooking because it will absorb more liquid and won't fall apart. A splash of GRAND MARNIER® adds a light final touch to this orange-flavoured dish.

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