French toast with orange and pecans

This is a variation of the traditional french toast breakfast that most of us have grown up with: maple syrup-soaked, golden french toast. I’ve replaced the maple syrup with a fairly thick sauce made from butter, cream cheese, a reduction of freshly-squeezed orange juice and confectioner’s sugar. Admittedly the sauce looks like mustard and doesn’t appear appetizing, but I guarantee you may not go back to eating french toast the old way once you’ve had a bite of this. The sweet citrus flavours of both the egg/milk mixture and the sauce is a pleasant surprise and also results in less soggy toast than if using syrup (which is part of the fun, though, I know).

I’ve been on an orange kick lately, mostly because they and their sweet cousin, the clementine, have been on sale over the past month. I picked up a box this morning from the grocery store that will probably last me 3 days at the rate I’ve been eating them. I also purchased a small hand juicer a few months ago that I’ve recently started using to squeeze my own orange juice as well, which has been a treat. Continue reading