Saturday mornings are the best days for us to have a nice breakfast or brunch. You can relax, take your time and if it’s a beautiful day, eat outside soaking up the sunshine and fresh air.
One Saturday we decided on Orange Pecan French Toast for breakfast. As we sipped our morning coffee we talked about going to our grandson’s baseball game while I prepared breakfast starting with beating the eggs until frothy. As hubby got out the bacon and lined them up on a foil wrapped pan to cook outside on the grill, I added milk, orange zest, orange liquor, and a pinch of salt to the beaten eggs. Once the bacon was sizzling outside, I dipped fresh egg-rich bread in the egg batter until saturated and placed them on a griddle where melted butter sizzled. The orange zest was fragrant causing my mouth to water in anticipation of this delight (and lemon or orange are my favorites!). While the French toast cooked, I toasted up some chopped pecans to serve over the top with butter and syrup.
Orange Pecan French Toast
- 4 Slices 1/2-inch thick sliced Challah bread (or other sweet egg-rich bread)
- 2 eggs
- 1/4 cup milk
- 1 tsp “good” orange liquor (or 1/2 tsp orange extract)
- 1 tsp orange zest
- Pinch salt
- 1/3 cup chopped pecans
- Maple Syrup
Chop the pecans and toast in a small skillet over medium heat until fragrant, be careful not to burn.
Beat both eggs until frothy. Add milk, orange liquor, orange zest and salt to eggs and beat until mixed.
Slice bread into 1/2-inch thick slices.
Heat griddle over medium-high heat, adding butter to melt.
Dip bread into egg mixture to coat evenly, until just saturated. Place on heated griddle and cook until browned. Turn bread over, adding more butter as needed. Cook until done.
Plate French toast and top with toasted pecans and serve with warmed maple syrup. Serve with bacon and if desired, scrambled eggs.