Featured Listing
Deer Crossing Inn
San Francisco,
California,
United States
|
|
|
PLAYBOY found us SECLUDED, ROMANTIC & SEXY enough for a photo shoot in JULY '07! AAA Gave us 3 Diamonds!Come and experience for yourself, San Francisco Bay Area's Most Romantic Gold Mine on 6.5... [more]
|
Top Destinations
1. Amsterdam, Netherlands
|
2. Austin, Texas
|
3. Bondi Beach, New South Wales
|
4. Boston, Massachusetts
|
5. Cape May, New Jersey
|
6. Carmel, California
|
7. Charleston, South Carolina
|
8. Chicago, Illinois
|
9. Key West, Florida
|
10. London, England
|
11. Montreal, Quebec
|
12. Napa, California
|
13. New Orleans, Louisiana
|
14. New York, New York
|
15. Newport, Rhode Island
|
16. Philadelphia, Pennsylvania
|
17. Puerto Vallarta, Mexico
|
18. ROME, Italy
|
19. Saint AUGUSTINE, Florida
|
20. San Francisco, California
|
21. Santa Barbara, California
|
22. Savannah, Georgia
|
23. Vancouver, British Columbia
|
24. Venice, Italy
|
25. Washington, District of Columbia
|
|
Bed and Breakfast Center Recipe
 Email page to a friend
Grand Marnier French Toast with Orange Rum Sauce
Served at our Williamsburg Inn
Ingredients
6 eggs
2/3 cup orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon orange peel
8 3/4 inch-thick slices French Bread
3 to 4 tablespoons butter
Powdered sugar
Butter
Steps
Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed).
Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and orange rum sauce.
Orange Rum Sauce
1 cup sugar
2/3 cup freshly squeezed orange juice
2 tablespoon dark rum
1 tablespoon Curacao
Coarsely grated peel or 1 orange
Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving. When visiting our Williamsburg Inn, you'll find this recipe served hot and delicious at our breakfast table.
Preparation time: make the night before
Serves: 4-6
|
|
|
