Orange French Toast with Pecan Sauce

Name: Orange French Toast with Pecan Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 - 4
Cuisine: American
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

By David Reeves
@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.

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

18 Comments

Serves:

3 - 4

Prep:

25 Min

Cook:

15 Min

Method:

Stove Top

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
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How to Make Orange French Toast with Pecan Sauce

Step-by-Step

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.
Remove from heat allowing it to cool.
Whisk the eggs and sugar together.
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.
Plate the french toast and spoon the pecan sauce (in place of syrup) over it.