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.
Add remaining ingredients except butter and whisk vigorously until well blended.
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.
Place browned slices directly on the oven grate, preheated to 300 degrees F, to finish cooking as you prep the pecan sauce.
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.
Remove from the heat and carefully stir in the heavy cream. Once incorporated, return to heat and stir in the pecans until smooth.
Whisk in remaining ingredients and remove from heat allowing it to cool.
Plate the french toast and spoon the pecan sauce (in place of syrup) over it.