6 eggs
1/2 c. orange juice
1/3 c. Grand Marnier liqueur
1/2 c. half and half
1/2 tsp. vanilla
1/4 tsp. salt
Grated peel of 1 orange
1 loaf unsliced cinnamon bread

Suggested Topping:
1 c. maple syrup
1 c. honey
2 tbsp. dark rum

The night before you plan to serve the toast, beat eggs in a large bowl. Add orange juice, Grand Marnier, half and half, vanilla, salt, and orange peel. Mix well.

Cut 8 slices of bread, each 1 inch thick, and dip in the liquid mixture, turning to coat well. Put bread in a large baking dish in a single layer. If bread is fine textured and heavy, pour remaining liquid over it. Cover with plastic wrap and refrigerate overnight.

In the morning, melt about 1 tablespoon butter in a large skillet over medium heat. Add bread, a few slices at a time, and cook until browned. Keep warm in the oven while cooking remaining slices.

Serve with butter and warm syrup (or heat together maple syrup and honey and rum, then serve).