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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…
Ingredients [ For 2 to 4 people ] [ Preparation time : 18 minute – Cooking time : 32 minutes ]
- 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
- Add the sugar and water in a saucepan 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 for 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 the 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.