French Toast

From Williams-Sonoma
Makes 3-4 servings

6 slices sturdy French or sourdough bread, about 3/4 inch thick
1 1/2 C whole milk
4 large eggs
1 T vanilla extract
1 T Grand Marnier (optional)
1/4 C granulated sugar
1 t grated orange zest
1/4 t freshly grated nutmeg
1/4 t fine sea salt
2 T unsalted butter
Confectioners' sugar for dusting
Pure maple syrup, warmed, for serving

In a large baking dish, place the bread slices in a single layer.

In a large glass measuring pitcher, thoroughly whisk together the milk, eggs, vanilla, Grand Marnier (if using), granulated sugar, orange zest, nutmeg, and salt. Pour evenly over the bread and let stand for 1 minute, then turn the bread over. cover the dish with plastic wrap and let stand for at least 10 minutes or for up to 30 minutes.

Place an ovenproof platter in the oven and preheat to 200F. In a large frying pan over medium heat, melt 1T of the butter. When the butter has foamed and the foam begins t o subside, add as many slices of bread as will fit in the pan without overlapping. When the slices are golden brown on the bottom, after about 3 minutes, carefully turn them over and cook until golden brown on the second side, about 2 minutes longer for custardy French toast, or about 3 minutes longer for drier French toast. Transfer the finished slices to the platter in the oven. Melt the remaining 1T butter and repeat with the remaining bread slices. Transfer the French toast to individual plates, dust the tops with confections' sugar, and serve at once, with warm maple syrup.