|
In a large mixing bowl, whisk together eggs, cream, liqueur, vanilla, and salt. Transfer the egg mixture to a shallow baking dish. Submerge bread slices in egg mixture, coating well on both sides. Cover dish with foil or plastic wrap and refrigerate for 30 minutes.
|
|
Remove custard-soaked bread from the fridge and allow to sit at room temp for 5-10 minutes. Meanwhile, heat a large skillet or griddle on medium. Grease lightly with butter and add bread, 3-4 slices at a time. Cook 2-3 minutes on each side, until toast is golden brown and custard is cooked through. Keep warm in a 250-degree oven.
|
