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Recipe of the Month Breakfast Foods - Orange-Pecan French Toast

  • 1 cup packed light brown sugar
  • 1/3 cup butter, plus extra for buttering dish
  • 2 tablespoons light corn syrup
  • 1/3 cup chopped pecans
  • 12 (3/4-inch thick) slices of French bread or Brioche
  • 1 teaspoon grated orange zest
  • 1 cup fresh orange juice
  • 1/2 cup whipping cream
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 whole eggs, beaten
  • 1 tablespoon confectioner’s sugar

Combine brown sugar, butter, and corn syrup in microwave dish. Microwave for about 90 seconds or until butter is melted. Stir and spread on the bottom of a buttered 9-x-13-inch baking dish. Sprinkle pecans on top of caramel mixture. Place bread slices over caramel and pecans, pressing lightly.
Mix orange zest, orange juice, cream, sugar, cinnamon, vanilla, and beaten eggs. Pour over bread, cover, and refrigerate overnight.
Preheat oven to 350º. Remove French toast from fridge, uncover, and let stand for 20 minutes while oven preheats.
Bake, uncovered, for 25-30 minutes or until set and lightly browned. Sprinkle with confectioner’s sugar. When serving, be sure the spoon goes to the b
Submitted By: Tom Covington
Maury Farmers Co-op
Number of Servings: 0
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