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Orange Pecan French Toast
05-20-2012, 02:13 AM
Post: #1


1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
05-30-2012, 05:57 AM
Post: #2
Good post, thanks for the contribution you made to member here. I hope other people viewing this take the time to sign up and thank you for this. Now, about my questions since I always have a fewSmile. What is confectioners' sugar, and what is the difference of it between other computers. Also, can we make this without pecan's and would it work because I don't like them!
06-06-2012, 09:36 AM
Post: #3
Hey, thanks for the post. Alison, I think you meant to saw difference of it between other sugars not computers. As for making it without pecan's, its really just a try it and see what you think thing, but best of luck.
06-19-2012, 02:34 PM
Post: #4
Looking good. Good catch Hanny kind of funnySmile. I actually don't like peccans so I probably will be making it without them but I will try it and see how it goes.

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