SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat a large nonstick griddle or large skillet over high heat.
- Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
- Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
- Yield: 8 servings
- Preheat oven to 350 degrees F.
- In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
- Yield: 8 servings
OVERNIGHT PECAN FRENCH TOAST
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 1249 calories, Fat 56g fat (25g saturated fat), Cholesterol 531mg cholesterol, Sodium 1207mg sodium, Carbohydrate 153g carbohydrate (86g sugars, Fiber 5g fiber), Protein 28g protein.
PECAN FRENCH TOAST
Steps:
- Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.
Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.
UPSIDE-DOWN ORANGE FRENCH TOAST
Steps:
- Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,
Nutrition Facts : Calories 517 calories, Fat 33g fat (16g saturated fat), Cholesterol 343mg cholesterol, Sodium 470mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 14g protein.
BAKED ORANGE PECAN FRENCH TOAST
This is a wonderful treat with easy advance preparation. An elegant breakfast to serve over- night guests. Prep time includes 2 hours chill time. This is a Texas recipe - oranges from the valley, not to mention all the Texas pecan trees. Southwestern U.S.
Provided by PanNan
Categories Breads
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 12
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 WITH PECAN SAUCE
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!
Provided by David Reeves
Categories Other Breakfast
Time 40m
Number Of Ingredients 21
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.
ORANGE-PECAN FRENCH TOAST CASSEROLE
From Cooking Light. "Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top."
Provided by dicentra
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
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.
More about "pecan orange french toast recipes"
BEST EVER OVERNIGHT FRENCH TOAST BAKE | AMBITIOUS …
From ambitiouskitchen.com
5/5 (10)Calories 348 per servingCategory Breakfast, Brunch
- Combine melted butter and brown sugar in a medium bowl, pour the mixture into prepared baking dish, be sure to spread out evenly towards the sides. Sprinkle with chopped pecans. Place cubed bread evenly over the pecan mixture.
- In a large bowl, whisk together orange juice, almond milk, brown sugar, cinnamon, vanilla, eggs and orange zest. Pour egg mixture over the bread, making sure to soak each cube. If there are some dry pieces, simply push them down a bit to soak up some of the egg mixture. Cover and refrigerate at least 4 hours, but preferably overnight.
- Once ready to bake: preheat oven to 350 degrees F. Sprinkle 1/4 cup brown sugar on top of the bread. Bake for 45 minutes-1 hour or until the top of the french toast bake is golden brown. Cool for 5 minutes then cut into 8 servings.
ORANGE PECAN FRENCH TOAST - THE BAKERMAMA
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Reviews 18Category BreakfastServings 6Total Time 1 hr 5 mins
- In a large bowl, whisk together the eggs, orange zest, orange juice, milk, brown sugar, vanilla, cinnamon and salt.
- Soak the bread slices, one at a time, in the egg mixture for 10 seconds per side and then transfer to a 1/2 sheet pan. Pour remaining liquid evenly over each slice of bread in the pan. Let set for 10 minutes and then flip the toast over and let set another 10 minutes.
- Generously butter or grease another 1/2 sheet pan and space thin orange slices on the pan, if desired. Using a large spatula, transfer each slice of soaked bread to the prepared sheet pan. Sprinkle 1 teaspoon of sugar evenly over the bread slices.
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