Pain Perdu with Strawberry Fields Jam

 A fancier version of french toast, there is no need for maple syrup here... fresh strawberry jam makes it all the better!

6 large eggs
1 1/2 cups half & half
2 tbs. honey
2 tbs. Grand Marnier
1 tbs. sugar
1 1/2 tsp. vanilla extract
1 tsp. grated orange zest
2 tsp. kosher salt
1 lg. loaf brioche or challah
unsalted butter
vegetable oil
1/2 cup sliced toasted almonds or pecans
confectioners’ sugar for dusting
WBJ Strawberry Fields Jam

Preheat oven 250 degrees F.  In a large bowl, whisk together eggs, milk, honey, sugar, orange liqueur, vanilla, orange zest and salt.  Slice bread in 3/4 inch slices. Pour egg mixture in a large shallow plate and soak a couple of slices of bread for 2 minutes on each side.

Heat 1 tbs. each of butter and oil in large saute pan over medium heat.  Take each slice of bread from mixture and dip one side in toasted almonds or pecans, and place in saute pan, nut side down.  While cooking each batch, add more bread to egg mixture to soak.  Cook for 2-3 minutes on each side, until browned.  Place cooked bread on a baking sheet to keep warm in oven.  Wipe the pan to clean with paper towel then add more butter and oil and fry remaining bread until all cooked.  Sprinkle with confectioners’ sugar and top with the strawberry jam (however much you like).