Angela's Christmas Morning Grand Marnier French Toast with Castello di Roncade Prosecco

A delicious Howard family tradition, this recipe has been a star of their Christmas Brunch for years.

Angela serves this French toast with fried potatoes, sausage and scrambled eggs (she uses whipping cream to scramble the eggs) as well as bagels with lox and cream cheese. All this is served with French Roast coffee, with whipped cream to dollop in the coffee alongside Castello di Roncade Prosecco. The Prosecco also makes fabulous Mimosas! Angela's Christmas Morning Grand Marnier French Toast with Castello di Roncade Prosecco Prepare the night before.

You will need:

* shallow cookie sheet(s) lined with parchment paper

* one loaf fresh French bread cut into 1 and ½ inch slices

* about 10 slices depending on size of loaf

* 6-8 eggs

* 1 pint to pint and 1/2 whipping cream

* 1/4 cup Grand Marnier

* 1/4 cup orange juice

* Tablespoon of pure vanilla extract

* zest of one orange

Directions:

With a whisk or mixer, beat together eggs, cream, Grand Marnier, orange juice and vanilla. Add orange zest. Pour over the bread slices and place in the refrigerator to soak overnight. The French bread slices should be completely covered with the mixture, so make sure to use a pan with enough depth to soak the bread completely. Next morning. Bake in preheated oven at 375 degrees. Bake until the bread has a firm texture, flipping once during baking. Total time 25-30 minutes. If bread is still "too moist" bake until firmness is reached, but not dried out. Serve with orange marmalade and freshly whipped cream, and/or maple syrup. If you do not have the time to soak overnight, this can also be done in the traditional way. Dip the bread into the mixture and grill in a pan or on a griddle. Recipe created and submitted by Angela Howard.