Orange French Toast

Today, we take a trip down memory lane to my first college job – my first job since moving to the States, actually. This was my favorite breakfast recipe from that time – Orange Pecan French Toast – it’s SO GOOD! Just the smell of it brings back so many memories.

Working at a bed and breakfast in a historic district, in the American South, while attending an all-women’s college, is probably the kind of stuff you only think you’d see in the movies – it was just so perfectly romantic, as you can imagine.  

This orange pecan French toast is super easy to make; in fact, you can prep everything the night before, so your morning routine is simply putting it in the oven and reheating the syrup. A fantastic romantic breakfast with a partner, or a fancy brunch for friends and family. 
 
I hope you try this recipe at home. It really is one of my favorites, for when you want to pamper someone special…even if that someone is yourself (you know I’m all about that self-care). I’ve always wanted to have a bed and breakfast of my own, and if that ever happens, I’d definitely be serving this all the time. 

For an alternate brunch idea, try my Stuffed Bagels recipe – there’s a savory quiche option, as well as a sweet, dessert-like creme brûlée one!

Ingredients

Overnight French Toast 

• 4 eggs 
• 2/3 cup orange juice  
• 1/3 cup milk 
• 1/4 cup sugar 
• 1/2 tsp vanilla 
• 1/4 tsp ground nutmeg 
• 8 thick (1/2 inch) slices of Italian or French bread (soft crust) 
• 1/4 cup butter 
• 1/2 cup chopped pecans 

Orange Syrup

• 1/2 cup butter
• 1/2 cup sugar 
• 1/3 cup frozen orange juice concentrate (1/2 of a 6oz can) 

Directions

Overnight French Toast 

In a bowl, beat eggs, orange juice, milk, sugar, vanilla, and nutmeg until everything is combined. 

In a 13x9x2 baking dish (a casserole pan also works), arrange the bread slices in a single layer. You can totally use 2 smaller dishes for this if you don’t have a large baking dish, or have limited fridge space. This is simply for soaking the bread in the custard mixture. 

Pour the egg mixture over the bread; cover and let sit for a minimum of 2 hours or overnight in the fridge to let the bread absorb all the liquid. 

When you’re ready to cook / bake the french toast, set your oven to 350F degrees. 

Add 1/4 cup of butter to a cast iron skillet or a separate baking / casserole dish (if you’re using a smaller skillet or baking dish, divide the butter accordingly).  

Arrange the soaked bread slices in a single layer, and bake for 20 minutes. 

Remove from the oven, add pecans, and bake again for 10 more minutes, so the pecans are toasted. There is no need to flip the french toast. 

Serve with butter, Orange Syrup (below), or your favorite syrup (maple or otherwise), as well as any other breakfast / brunch foods, and enjoy! 

Orange Syrup 

In a saucepan, melt butter, sugar, and frozen orange juice concentrate. Making sure not to let the mixture boil, cook until butter is melted. 

Remove from heat, and let cool for 10 – 15 minutes. 

Whisk the mixture (or use a hand mixer) until the mixture is combined and becomes slightly thickened. Serve warm alongside the Orange Pecan French Toast. 

If you make this the night before or have any left over, simply reheat and re-whisk, as the butter may have separated from the orange juice.