Orange French Toast with Pecan Sauce

David Reeves

By
@Woodrow

If you are really in the mood to completely blow your diet (as I was last weekend), this is the way to do it! Bright, citrus flavors mixed with caramel and bourbon. This decadent breakfast is perfect for the Holidays. Don't substitute another bread - it's worth it to use challah or brioche. The texture and taste will win you over.


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Comments:

Serves:

3 - 4

Prep:

25 Min

Cook:

15 Min

Ingredients

FOR THE FRENCH TOAST

6 slice
1" thick - challah or brioche
3
eggs
1/2 c
sugar
1/2 c
whole milk
1/2 c
heavy cream
1/4 c
fresh squeezed orange juice
1 tsp
orange zest
1/2 tsp
grand marnier
1/2 tsp
cinnamon
1/4 tsp
nutmeg
3 Tbsp
butter

FOR THE PECAN SAUCE

1 1/2 c
sugar
1/3 c
water
1 c
heavy cream
3/4 c
pecans, toasted and chopped
2 Tbsp
butter
1 pinch
salt
2 tsp
vanilla
2 Tbsp
bourbon

Directions Step-By-Step

1
Whisk the eggs and sugar together.
2
Add remaining ingredients except butter and whisk vigorously until well blended.
3
Heat a non-stick or cast iron skillet over medium heat. Dip bread slices two at a time into the egg mixture, allowing both sides to soak without becoming completely saturated. Using 1/2 tablespoon of butter for each slice, saute until browned well on both sides. Wipe out skillet and repeat with remainder of bread.
4
Place browned slices directly on the oven grate, preheated to 300 degrees F, to finish cooking as you prep the pecan sauce.
5
Add the sugar and water in a sauce pan over medium high heat. Do not stir the sugar, but swirl occasionally until it turns amber in color - about 10 minutes.
6
Remove from the heat and carefully stir in the heavy cream. Once incorporated, return to heat and stir in the pecans until smooth.
7
Whisk in remaining ingredients and remove from heat allowing it to cool.
8
Plate the french toast and spoon the pecan sauce (in place of syrup) over it.

About this Recipe

Hashtags: #toast, #orange, #caramel