* Mix eggs, whipping cream and orange juice. Then add liqueur to taste. Pour into large casserole or glass baking dish.
Remove ends from the bread and cut loaf into 12-15 slices, each about 3/4" thick. Place slices in egg mixture and let stand for a few minutes to absorb some of the liquid; then turn so the other side of the bread can absorb some of the mixture. Cover tightly with plastic wrap and refrigerate until you are ready to prepare the French Toast. Some cooks soak the bread in the egg mixture overnight, refrigerated so that it becomes almost custardlike in texture.
Preheat heavy skillet or electric griddle to 325-350 degrees. Melt butter, margarine or place oil in skillet. Place four or five slices in to cook, but do not crowd. Cook on one side until golden brown, turn and cook on the other side. Remove and keep warm while you cook remaining slices, adding more oil or butter as needed. Place toast on serving plates and dust with powered sugar. Garnish with fresh fruit, if desired, and serve with honey, jam or syrup of your choice. Yields 4-5 Serv.