Orange French Toast with Pecan Sauce
By
David Reeves
@Woodrow
5
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.
Rating:
★★★★★ 3 votes
Comments:
Serves:
3 - 4
Prep:
25 Min
Cook:
15 Min
Method:
Stove Top
Blue Ribbon Recipe
Notes from the Test Kitchen:
Oh yum... It's hard to put into words how delectable this french toast is. Imagine biting into a fluffy, buttery, orange french toast dripping with vanilla bourbon pecan syrup. Rich, buttery, aromatic, and sweet, one bite you've entered breakfast heaven. Simply delicious!
Oh yum... It's hard to put into words how delectable this french toast is. Imagine biting into a fluffy, buttery, orange french toast dripping with vanilla bourbon pecan syrup. Rich, buttery, aromatic, and sweet, one bite you've entered breakfast heaven. Simply delicious!
Ingredients
- 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
- 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
FOR THE FRENCH TOAST
FOR THE PECAN SAUCE
How to Make Orange French Toast with Pecan Sauce
- 1Add the sugar and water in a sauce pan over medium high heat.
- 2Do not stir the sugar, but swirl occasionally until it turns amber in color - about 10 minutes.
- 3Remove from the heat and carefully stir in the heavy cream.
- 4Once incorporated, return to heat and stir in the pecans until smooth.
- 5Whisk in remaining ingredients.
- 6Remove from heat allowing it to cool.
- 7Whisk the eggs and sugar together.
- 8Add remaining ingredients except butter and whisk vigorously until well blended.
- 9Heat 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.
- 10Place browned slices directly on the oven grate, preheated to 300 degrees F to finish cooking as you prep the pecan sauce.
- 11Plate the french toast and spoon the pecan sauce (in place of syrup) over it.
