Saturday, May 31, 2008

orange/pecan/strawberry french toast

Supposedly this is from Thanksgiving Point's Mother's Day Brunch. All I really know is that this recipe is incredibly good!

Lots of fresh strawberries, sliced
Fresh whipped cream

4 TB. butter
3 TB. honey
2 TB. brown sugar
1 c. chopped pecans

Heat butter, honey, and sugar together in a 9x13 pan in oven until barely melted. Stir together until smooth. Sprinkle pecans over the top.

1 c. heavy cream, whipping cream or half & half
1 c. freshly squeezed orange juice*
4 large eggs
1/2 tsp. cinnamon
1/4 tsp. salt
pinch allspice
1 tsp. vanilla
2 TB. sugar

note: I usually half this part for our family. Halfed, it is plenty for 6 slices which is all we'll eat.

Whisk ingredients together in bowl. Dip approximately 8 slices white or French bread into the mixture until just soaked. (I use the thick Texas toast.) Arrange bread slices over nuts in pan. Bake at 400 degrees until golden on top, 15-20 minutes. Place the French toast pecan-side-up on a plate. Mound with lots of FRESH strawberries. Top with whipped cream and a few mint leaves or a fanned strawberry (if you're feeling fancy). You can drizzle maple syrup across the top, but it's not needed.

*I used freshly squeezed orange juice once. I don't notice a whole lot of difference just using orange juice from concentrate.... plus it's a whole lot easier.

And I don't think you need maple syrup. It's super sweet and rich as it is.