3 T. freshly grated orange zest 2 C. fresh orange juice 1/4 C. sugar 1/4 tsp. vanilla 2 T. Triple-Sec (orange liqueur) 6 large eggs 1/2 C. half and half Pinch of Salt 8 (1" thick) good-quality diagonal slices Italian bread 3 T. unsalted butter, melted
Sauce: 3 T. unsalted butter 2 T. sweet orange marmalade 1 T. Triple-Sec (orange liqueur)
In a large bowl, whisk together zest, juice, sugar, vanilla, Triple-Sec, eggs, half and half and a pinch of salt. Arrange bread slices in one layer in a 13x9x2" baking dish. Pour mixture over bread, turning slices to coat and chill, covered, 4 hours or overnight. Preheat oven to 400F and brush a large baking sheet with butter. using a slotted spatula, arrange bread in one layer on baking sheet, leaving at least 2" between each slice and bake in middle of oven for 5 minutes. Turn bread over and bake 5 minutes more. Rotate pan and bake until bread is puffed and golden. Serves 4.
Sauce: Make sauce while bread is baking. In a saucepan, cook butter, marmalade and Triple-Sec over low heat; stirring until butter is melted. Drizzle French toast with sauce and serve with syrup.