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Pecan & Orange Stuffed French Toast


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Rate this recipe 4.3/5 (15 Votes)


  • 8 slices of sandwich bread
  • 4 ounces cream cheese softened
  • 1/4 cup confectioners sugar
  • 1 cup chopped pecans, divided
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons Grand Marnier(orange liquer)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter
  • confectioners sugar, for dusting
  • syrup


Adapted from


Step 1

Place softened cream cheese, confectioners sugar, orange zest, and 1 teaspoon vanilla extract in a bowl.

Mix until well blended.

Stir in 1/2 cup pecans and set aside until ready to use.

In a large bowl, whip eggs until foamy, about 2 minutes on high speed.

Mix in milk, sugar, Grand Marnier(orange liquer), cinnamon, and 1 teaspoon vanilla extract until completely blended.

Divide cream cheese mixture into four equal parts.

Spread evenly among 4 slices of bread.

Make sure to coat bread from edge to edge with this mixture.

Top each with a remaining slice of bread.

In a heavy skillet, on medium heat, melt 1 tablespoon of butter until bubbly.

Stir egg mixture to redistribute cinnamon.

Dip 2 of the "sandwiches" into the egg mixture, coating all sides.

Place coated sandwiches in the skillet. and pan fry on each side until browned...2 minutes per side on medium heat.

Transfer stuffed french to a plate and repeat process with butter and remaining 2 sandwiches.

To serve, cut each stuffed french toast in half, sprinkle lightly with confectioners sugar and top with remaining pecans.

Serve with syrup.


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