6 extra-large eggs
1 1/2 cups half-and-half
6 tablespoons fresh orange juice
1 teaspoon grated orange zest
1 oz Grand Marnier
1/2 teaspoon kosher salt
1 large loaf brioche bread
Unsalted butter

To serve:
Sifted confectioners' sugar (optional)
Honey (optional)
Orange Zest (optional)
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, orange juice, Grand Marnier and salt. Dip and coat brioche slices in the egg mixture on both slides completely. Do not let the egg mixture soak in completely.

Heat 2 tablespoons of butter in a very large saute pan over medium high heat. Add the coated brioche slices to the pan and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked brioche French toast on a sheet pan and keep warm in the oven. Fry the remaining coated brioche slices, adding butter as needed, until it's all cooked. Serve hot with honey, orange zest, and/or confectioners' sugar.