French Toast with Banana Pecan Orange SaucePosted: June 19, 2011
6 slices Challah or Brioche, 1/2” thick
3 eggs, lightly beaten with ¼ cup milk
1 tbsp canola oil (or similar non-olive oil)
1 tbsp butter
½ cup pecans, very lightly toasted (use same sauce pan you use to make sauce)
2 tbsp butter (unsalted)
2 tbsp brown sugar
2 tbsp maple syrup
Pinch of salt
1 tbsp Orange Curacao (liqueur) or Grand Marnier or Triple Sec
1 tsp Orange Zest (from ½ orange)
Juice of 1 orange
2 bananas, sliced
Heat your serving plates in advance to keep this dish warm after serving.
Heat 1 tbsp oil and 1 tbsp butter in very large skillet. Soak bread briefly in egg/milk mixture (make sure it doesn’t get soggy). Cook soaked bread in skillet. Don’t overcrowd pan – try to use a skillet large enough to fit all the bread so you can eat with your sweetie together! Flip after about 2 minutes –adjust heat to avoid burning the bread.
While the bread is frying, make the sauce: In a smaller (dry) saucepan, toast the pecans lightly, then reserve in a small bowl. Wipe out pan with paper towel. Add butter, sugar, maple syrup, and pinch of salt, and bring to light boil. Add Curacao, orange zest, orange juice, and after allowing alcohol to burn off, add bananas. Stir to coat completely, reduce heat, and let sauce thicken (2-3 minutes) – be careful not to burn the sauce. Add pecans and cook another 30 seconds just to warm and coat them.
If you have timed things well, your French toast is just coming out of the pan as your sauce is done. Serve on warmed plates. Take the remaining egg/milk mixture and cook in the French toast pan for 30 seconds – it makes an interesting addition to the plate.