I found this amazing recipe years ago in the late Holly Klegg's Trim and Terrific Cookbook. My version isn't quite as healthy as hers, but she was the inspiration and it's absolutely yummy, yummy. You can make it the night ahead and bake it the next morning, I love it made with challah bread and served with bacon or sausage links. She had wonderful recipes, she was a special lady, gone too soon...
Your friends and family will love this. Pinky swear, they will. ~ jan
PRALINE FRENCH TOAST WITH ORANGE SAUCE
6 Tbsp. unsalted butter
1 cup light brown sugar
2 Tbsp. white corn syrup
1 cup chopped pecans, the pecans are the magic ingredient
2 eggs
3 egg whites, or 4 whole eggs
1 cup orange juice
¼ cup sugar
1/3 cup milk
1 tsp. grated orange rind
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 (16 oz.) loaf French bread, Challah is even better, cut into 12-15 (1 inch) slices
In a large 9x13” ovenproof baking dish, melt the brown sugar, butter and corn syrup by putting it in a warm oven until everything turns to liquid. Then sprinkle the bottom of the dish with pecans. The original recipe called for 1/2 cup, I used at least a cup, because I like lots of pecans, and 1/2 cup just wasn’t enough.
In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, vanilla and cinnamon. Arrange the bread slices over the mixture in the baking dish and pour the egg mixture over all.
PRALINE FRENCH TOAST WITH ORANGE SAUCE
6 Tbsp. unsalted butter
1 cup light brown sugar
2 Tbsp. white corn syrup
1 cup chopped pecans, the pecans are the magic ingredient
2 eggs
3 egg whites, or 4 whole eggs
1 cup orange juice
¼ cup sugar
1/3 cup milk
1 tsp. grated orange rind
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 (16 oz.) loaf French bread, Challah is even better, cut into 12-15 (1 inch) slices
In a large 9x13” ovenproof baking dish, melt the brown sugar, butter and corn syrup by putting it in a warm oven until everything turns to liquid. Then sprinkle the bottom of the dish with pecans. The original recipe called for 1/2 cup, I used at least a cup, because I like lots of pecans, and 1/2 cup just wasn’t enough.
In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, vanilla and cinnamon. Arrange the bread slices over the mixture in the baking dish and pour the egg mixture over all.
Cover with plastic wrap and refrigerate at least one hour or overnight. Bake in a preheated 350 degree oven for 30-35 minutes. Serve this immediately, flip each slice when you take it out of the dish so that the praline sauce is on top. Serve with Orange Sauce.
ORANGE SAUCE
¼ cup butter
¼ cup sugar
¼ cup orange juice
orange zest
Mix sauce ingredients in a saucepan and bring to a boil over low heat.
Note: I doubled the orange sauce because I people taste it and go back for an extra drizzle. Serve the sauce in a small pitcher so people can do those multiple drizzles on the french toast.
Don't you love this apron? There is even a cuter one on Amazon.
I also found the cutest little retro pumpkin style pitcher for this French Toast. It's worth the click 😊
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