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SERVES:
4

INGREDIENTS:

1 Tbs butter
1 cup pecans
pinch salt

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

PROCEDURE:

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.

HINTS:

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.