Updated 01/25/2012 05:00 AM
Recipe: French Toast with Cranberry Orange Maple Syrup and Toasted Pecans
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1 Tbs butter
1 cup pecans
1 cup maple syrup
2-3 tsp grated orange zest
1/2 - 3/4 cup dried cranberries
12 slices 1-inch thick country bread
8 large eggs
1/4 cup milk
1/2 tsp ground cinnamon
1/2 tsp vanilla
butter as needed for sauteing French toast
Melt 1 Tbs butter in a heavy bottomed pan on medium to medium high heat and add about 1 cup pecans. Toss those around to toast, season with a little salt and take them out of the pan to cool.
Rinse that same pan out and dry it out. Put it back on the stove and add about 1 cup of maple syrup, and then add about 1 Tbs orange zest. Add a good handful of dried cranberries, turn the heat on and let it warm up a little bit, and take it off of the heat.
Once those two things are good to go, it's time to make the French toast.
Whisk your eggs in a wide, shallow bowl with a splash of milk and a sprinkling of ground cinnamon and a little touch of vanilla extract if you like. And then soak 3-4 1-inch thick slices of country bread at a time, and then saute those in a large nonstick pan in a little butter on medium to medium high heat.
Once the first side is a nice golden brown, carefully flip them over and finish cooking them through on the second side.
Serve with the warm cranberry orange syrup and toasted pecans.
Serve them right away or keep them warm in a low oven and serve them all at the same time.
Add a dollop of plain yogurt if you like.