6 eggs 2/3 C. orange juice 2 T. Triple-Sec (alcoholic or non-alcoholic) 1/3 C. half and half (vanilla soy milk makes it lighter!) 3 T. sugar 1/4 tsp. vanilla Pinch of salt Zest of 1/2 an orange 8 to 10 (3/4" thick) slices French bread
Orange Butter: 1/2 lb. butter 1/3 C. orange marmalade 1 can mandarin oranges
Beat eggs in a medium size bowl with a wire whisk. Mix in orange juice, Triple-Sec, half and half, sugar, vanilla, salt and grated orange peel. Dip bread into egg mixture; coat well. Layer dipped bread in a glass dish. Pour remaining batter over the bread (liquid will be absorbed). Cover and refrigerate overnight or at least 2 hours. Melt the butter in a large skillet over medium heat. Add the bread slices and cook until 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 top with orange butter, mandarin oranges and pecans. Serve with maple syrup. Serves 3 to 4.
Orange Butter: Soft 1/2 pound butter; whip until light. Mix in 1/3 cup orange marmalade and 3 tablespoons mandarin oranges.