Pecan Orange French Toast Recipes

ORANGE-PECAN FRENCH TOAST CASSEROLE

Steps:

• Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray.
• Sprinkle chopped pecans evenly over sugar mixture.
• Combine rind and next 7 ingredients (rind through eggs); stir with a whisk.
• Arrange bread slices over pecans in dish; pour egg mixture over bread.
• Cover and refrigerate 1 hour or up to overnight.
• Preheat oven to 350°.
• Carefully turn bread slices over to absorb excess egg mixture.
• Let stand at room temperature 20 minutes.
• Bake at 350° for 35 minutes or until lightly browned.

BAKED ORANGE PECAN FRENCH TOAST

Steps:

• Toast: Beat together eggs, juice, milk, sugar, vanilla and nutmeg.
• Arrange bread in a single layer, top with egg mixture.
• Refrigerate 2 hours.
• Melt butter in 10 X 15 X 2 pan, and arrange bread on top.
• Bake at 350 for 20 minutes.
• Sprinkle with pecans, and bake 10 minutes more.
• Orange syrup: Combine syrup ingredients and cook over low heat.
• Do not boil.
• Cool for 10 minutes, and serve warm over hot toast.

ORANGE FRENCH TOAST

Steps:

• Place butter in a 9"x13" baking dish.
• Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter.
• Arrange bread in dish.
• Dot with cream cheese.
• In a large bowl, whisk the eggs, orange juice, honey, and butter.
• Pour over bread.
• Cover and refrigerate over night.
• Remove from refrigerator 30 minutes before baking.
• Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
• To serve, invert slices onto plates.

ORANGE FRENCH TOAST WITH PECAN SAUCE

Steps:

• 1. Add the sugar and water in a sauce pan over medium high heat.
• 2. Do not stir the sugar, but swirl occasionally until it turns amber in color - about 10 minutes.
• 3. Remove from the heat and carefully stir in the heavy cream.
• 4. Once incorporated, return to heat and stir in the pecans until smooth.
• 5. Whisk in remaining ingredients.
• 6. Remove from heat allowing it to cool.
• 7. Whisk the eggs and sugar together.
• 8. Add remaining ingredients except butter and whisk vigorously until well blended.
• 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.
• 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.