1. Slice stale French bread loaf diagonally to obtain 8 large slices of bread 1" thick. 2. In a large bowl, beat eggs, milk, Grand Marnier, orange juice, vanilla, nutmeg, orange rind, and sugar, until well combined. Pour half of mixture into bottom of a 9X13" plastic container. 3. Place the French bread slices side by side in mixture. Allow to sit 5 minutes uncovered. 4. Carefully slip spatula under each slice and turn over without breaking. 5. Pour remaining mixture over the slices. There will be grated orange remaining in the bowl; Spoon evenly over the slices. 6. Cover, and refrigerate overnight. 7. Half an hour before serving, prepare large covered skillet by melting Tbsp butter over medium low heat, until bottom is well greased. 8. While skillet is heating, drizzle a bed of raspberry sorbet on ½ of dinner plate. 9. Place French toast in skillet, cover, and cook 15 minutes without lifting the lid, which makes the slices poof up. 10. Lift French toast slice from skillet with spatula, and turn upside down in center of raspberry sorbet bed on plate, so browned side is up. 11. Finish with sprinkled powered cinamon-sugar mixture topped with whipped cream. 12. Serve immediately. ---------------------------------------------------------------------------
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