I had some leftover Italian bread (the round "peasant" loaf with a great crust) and leftover challah bread so I decided it was french toast time. I used the recipe that Torile "Posted 17 March 2006 01:18 PM," soaked the bread overnight and fried it up this morning. Soooo delicious and easy. We especially loved the syrup. Thanks!

Here is Tori's recipe if anyone is interested (so you don't have to go searching for it):

QUOTE.........
TOAST:
I use french bread but about 3/4" thick on a bias.
For the egg mixture I use eggs, cream, orange juice(just OJ alone is too thin so I use the heavy cream too), vanilla, a splash of Grand Marnier and the zest of an orange.
I cook the bread on the stove top in butter. (I always use clarified butter - I just really prefer the flavor and the fact that it doens't brown as quickly.)
SYRUP:
When I take the toast out of the pan I toss in some Grand Marnier and ignite it. Once it burns off I add a little maple syrup and let it heat up.
BUTTER:
I make a compound butter of softened butter, a little powdered sugar, grated orange zest and - you guessed it - Grand Marnier.
Garnish w/fresh oranges, powdered sugar and more orange zest..........UNQUOTE

Annie - I'm so pleased you liked it.
That was a fun thread and I was able to add a few new recipes too. They all sounded so yummy I didn't know which to make first.