orange french toast with pecan sauce

★★★★★ 3
Woodrow avatar
By David Reeves
from Collierville, TN

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 @kitchencrew
★★★★★ 3
serves 3 - 4
prep time 25 Min
cook time 15 Min
method Stove Top

Ingredients For orange french toast with pecan sauce

  • 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

How To Make orange french toast with pecan sauce

  • Sugar and water in a saucepan.
    1
    Add the sugar and water in a sauce pan over medium high heat.
  • Sugar and water boiling in a saucepan to a caramel color.
    2
    Do not stir the sugar, but swirl occasionally until it turns amber in color - about 10 minutes.
  • Pouring heavy cream into a saucepan with sugar and water.
    3
    Remove from the heat and carefully stir in the heavy cream.
  • Adding pecans to sauce in the saucepan.
    4
    Once incorporated, return to heat and stir in the pecans until smooth.
  • Adding butter to saucepan with pecans and sauce.
    5
    Whisk in remaining ingredients.
  • Pecan sauce cooling on the counter.
    6
    Remove from heat allowing it to cool.
  • Eggs and sugar in a clear bowl.
    7
    Whisk the eggs and sugar together.
  • Wet ingredients with a whisk in a clear bowl.
    8
    Add remaining ingredients except butter and whisk vigorously until well blended.
  • Bread frying in a skillet.
    9
    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.
  • French toast slices on rack of oven.
    10
    Place browned slices directly on the oven grate, preheated to 300 degrees F to finish cooking as you prep the pecan sauce.
  • 11
    Plate the french toast and spoon the pecan sauce (in place of syrup) over it.
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