Friday, December 7, 2012
Holly Clegg’s Praline French Toast with Orange Sauce
You won’t find a better french toast recipe than this, the taste is just amazing! it’s fluffy, crunchy, yummy, with a hint of orange, not overpowering, it’s just right. And, it’s an overnight dish, wonderful for the holidays, and very simple to make.
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
3 egg whites
1 cup orange juice
¼ cup sugar
1/3 cup skim milk
1 tsp. grated orange rind
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 (16 oz.) loaf French bread, 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.
¼ cup margarine
¼ cup sugar
¼ cup orange juice
2 Tbsp orange liqueur or flavoring (optional) – I omitted this
Mix ingredients in a saucepan and bring to a boil over low heat.
Note: I doubled the orange sauce because I wanted everybody to have plenty. Serve the sauce in a small pitcher so people can drizzle it on the french toast.