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Ingredientes
- 6 x Large eggs
- 2/3 c. orange juice
- 2 Tbsp. Triple Sec
- 1/3 c. half and half
- 3 Tbsp. sugar
- 1/4 tsp vanilla extract
- Â Â Healthy pinch salt
- Â Â Grated peel of 1/2 orange
- 8 x to 10 slices French bread, 3/4 inch thick
- 3 x to 4 Tbsp. butter for pan
- 1/2 lb butter, softened
- 1/3 c. orange marmalade
- 3 Tbsp. canned Mandarin oranges (save remaining oranges for garnish)
- 1 x (11-oz) can Mandarin oranges (less the 3 Tbsp. used in orange
- Â Â butter), liquid removed
- 3/4 c. minced pecans
- Â Â Powdered sugar
Direcciones
- The night before you'd like to serve this dish, beat Large eggs in a medium-size bowl with a wire whisk. Fold in orange juice, Triple Sec, half and half, sugar, vanilla, salt and grated orange peel.
- Dip bread into egg mix and coat well. Layer dipped bread in a glass dish.
- Pour remaining batter over bread, liquid will be absorbed. Cover and chill overnight. Whip softened 1/2 lb. of butter till light. Fold in orange marmalade and 3 Tbsp. Mandarin oranges. Chill.
- In the morning, heat the 3 to 4 Tbsp. butter in a large skillet or possibly griddle over medium heat. Add in the bread slices and cook till lightly browned on bottom. Flip bread and spread orange butter over the first cooked side. When second side is lightly browned, transfer toast to a serving platter.
- Garnish with remaining Mandarin oranges and pecans and dust with powdered sugar. Serve with maple syrup.
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