Happy Father’s Day to all the great dads out there! This year, Courtland requested brunch at home and dinner out at Black Forest Inn. Lucky guy. My Aunt Sandy and Uncle Keith joined us for brunch on their way from Milwaukee, WI to Bismarck, ND. I’ve made Orange Pecan French Toast several times during the holidays. It’s a crowd pleaser. Since the prep work is done the night before, it’s a breeze to put everything else together in the morning. I served it with cheesy scrambled eggs, turkey bacon, and fruit. It’s a meal that will certainly carry you throughout the day before a big German food fest for dinner.
Orange Pecan French Toast
Adapted from Cooking Light, June 2004
1 cup packed brown sugar
1/3 cup melted unsalted butter
2 Tbsp. honey (I use Ames)
1/3 cup chopped pecans, toasted
1 tsp. grated orange zest
1 cup orange juice (use the juice from zested orange and whatever other juice you prefer)
1/2 cup skim milk
1 tsp. cinnamon
1 tsp. vanilla
3 large egg whites
2 large eggs
12 slices of French bread (sliced 2-in. thick)
Coat a 9×13 in. baking dish with cooking spray. Melt butter in saucepan and remove from heat. Add the brown sugar and honey. Pour mixture into baking dish and sprinkle with toasted pecans.
Arrange the bread slices over pecans.
Whisk together the orange zest and next 7 ingredients (through eggs) in a bowl. Pour the egg mixture over the bread. Cover and refridgerate overnight.
The next morning, preheat the oven to 350 degrees. Turn over each slice of bread to absorb excess egg mixture. Let stand uncovered at room temperature for 20 minutes. Bake uncovered for 35 minutes or until the french toast is lightly browned.
Top the french toast with real maple syrup if wanting a little more sweetness.