Cinnamon-Cointreau Birthday French Toast

In honor of my mom’s birthday, I made her french toast for breakfast this morning, courtesy of the Better Homes and Gardens cookbook.


4 beaten eggs (I removed 2 yolks)

1 cup milk

2 tbsp. sugar

1 tsp. vanilla extract

2 tsp. orange liqueur (I used Cointreau)

1/2 tsp. ground cinnamon

8 slices of challah or white bread, cut into 1/2 inch-thick slices

2 tbsp. butter, divided into 1 tbsp. each, for coating the skillet

A dash of powdered sugar


Combine the eggs, milk, sugar, vanilla extract, Cointreau, and cinnamon in a bowl.

Dip each slice of bread in the egg mixture. Let each side soak for 10 seconds. Repeat with the rest of the slices.

Heat 1 tbsp. butter over medium heat in a skillet. Add the bread slices and cook 2-3 minutes each side, until bread is crusty and browned on each side.

Top with powdered sugar and serve with warm maple syrup (we used Cracker Barrel’s).

My mom’s plate:

I like strawberries with mine:


Happy Birthday Mom!


I made it again, this time for my boyfriend:


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