• Place bread in a baking dish so the slices lay flat and are not crowded.
• In a medium size bowl, whisk together eggs, cream, Grand Marnier, sugar, vanilla, and salt. Pour over bread. Cover with plastic wrap and refrigerate eight hours or overnight, turn once to ensure even absorption.
• Heat oven to 350°F.
• Heat a large oven-proof sauté pan over medium high heat and add butter.
• Dust the egg soaked bread with flour and a sprinkle of sugar.
• When the butter has melted and stopped foaming, place the bread in the pan floured side down. Dust the uncooked tops with flour and sugar. Cook for about 5 - 7 minutes to brown and then turn.
• Place the pan in the hot oven for 12 to 15 minutes until the bread has puffed up.

Serve

• Serve hot with a drizzle with maple syrup, a dusting of powdered sugar, and a dollop of fresh strawberry preserves. Of course bacon is always a welcome side.

• Slice french bread into 3/4" slices.
• Spread with Nutella to make "sandwiches.
• Roll sandwiches in beaten egg.
• Heat a non-stick pan over medium heat. Lightly spray with non-stick oil.
• When hot add stuffed french toast to pan.
• Cook until golden on both sides turning only once.
• Serve hot with maple syrup.