Skip to content

Orange Pecan French Toast

February 17, 2012

This recipe would have worked really well as a pre-valentine’s post last weekend. It’s a perfect “make breakfast for your special someone” sort of recipe. Like valentine’s day, it’s indulgently sweet: something yummy and exciting but that you couldn’t deal with every day.

If like me, you didn’t quite get it together on the holiest of Hallmark Holiday, this french toast is a wonderful surprise, or apology, or treat to share with someone you love on any old day. (Or any old weekend day, since it takes a while to bake.)

Not that the recipe should be limited to romantic rendezvous. You can scale it up for as many people as you like, and baking it ensures that it’s all ready at the same time. Most of the assembly is done the night before, so the morning work is pretty idiot proof… unless you leave the plastic wrap on the pan when you put it in the oven. (Luckily, it was fine this time around, but the saran-toast incident cemented the  “coffee before cooking breakfast” rule.)

Beware the plastic wrap.

The bread soaks up the liquid over night allowing the flavors to meld: orange and cinnamon and vanilla.

Orange Pecan French Toast

Serves 2
½ cup packed brown sugar
3 Tablespoons butter, melted
1 Tablespoon light corn syrup
6 Tablespoons chopped pecans
6 (¾ inch thick) slices French bread
½ teaspoon grated orange zest
½ cup fresh orange juice
¼ cup 2% milk
1½ Tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 eggs
1 tablespoon confectioners’ sugar for dusting

Directions

  1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased baking dish (mine is a little smaller than 9×13), and spread evenly.
  2. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
  3. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
  4. Preheat the oven to 350°F. Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
  5. Bake for 35 minutes in the preheated oven, until golden brown.
  6. Remove each bread slice and turn it upside down on the plate so the pecans are on top. Drizzle extra syrup from the pan onto the bread and dust with confectioners’ sugar.
Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: