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Granny's Grand Marnier French Toast & Orange Rum Sauce

6 eggs
2/3 cup orange juice
1/2 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon orange peel
8 3/4 inch-thick slices French Bread

3 to 4 tablespoons butter
Powdered sugar
Butter

Beat eggs in large bowl. Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel. Mix well. Dip bread into egg mixture, turning to coat all surfaces. Transfer to baking dish in single layer. Pour any remaining egg mixture over top; cover and refrigerate overnight, turning occasionally (liquid will be absorbed).

Melt butter in large skillet over medium-high heat. Add bread slices in batches and cook until browned, about 8 minutes. Turn and continue cooking until browned, about 8 minutes. Cut bread diagonally. Arrange on platter and sprinkle with powdered sugar. Serve immediately. Pass butter and orange rum sauce.

Orange Rum Sauce

1 cup sugar
2/3 cup freshly squeezed orange juice
2 tablespoon dark rum
1 tablespoon Curacao
Coarsely grated peel or 1 orange

Combine sugar and orange juice in small saucepan and bring to boil over low heat, stirring constantly. Remove from heat. Blend in remaining ingredients. Let cool completely. Strain into jar with tight-fitting lid. Refrigerate. Reheat syrup before serving.

It is well to remember that the entire universe, with one trifling exception, is composed of others.

- John Andrew Holmes