Triple Sec French Toast

What do you get when you combine the best brunch food ever with Triple Sec on a rainy Sunday morning?

Pure bliss, that's what.

French toast is my all-time favorite brunch food. Sure, I love a good omelette, and I'll never pass up some blueberry or pumpkin pancakes, but french toast is my weakness. And I still hadn't found a use for the bottle of Triple Sec that I bought as an ingredient in a holiday punch way back in December, so when I found this recipe, I knew what I had to do. 

The absolute best part about this french toast (aside from the fact that it requires 1/4 cup of your favorite liquor, of course) is that you assemble it the night before in a baking pan, and in the morning just pop it in the oven. No frying in a skillet. No staggering eating the food so that everyone eats their piece while it's hot, but then awkwardly eats by themselves while the next person is making their french toast. 

Nope, none of that. Just french toast like it was meant to be, gooey on the bottom, crispy on the top, and ready to eat all at the same time.


Boozy Baked French Toast
(adapted from smittenkitchen.com)
1 loaf bread (I used whole wheat, but next time I'm trying challah)
3 cups milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup Triple Sec
1 teaspoon orange zest

(You can use any kind of liquor for this: the author of smittenkitchen uses 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but also recommends Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract. You can bump up a citrus flavor like I did with a teaspoon of zest, or add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits. The possibilities are endless...)

1. Generously grease a 9×13-inch baking dish with butter. (But I used vegetable oil.)

2. Arrange bread in two tightly-packed layers in the pan. Cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.

3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.

4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.

5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.

6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.