Good morning! We have a guest blogger on The Worktop today! Jess from The Wandering Fig is sharing with us a bit about mornings on her worktop. She's also made some Orange Pecan Baked French Toast, and it looks delicious! You can find her recipe below.
I host guest posts on The Worktop to introduce you to other food bloggers that I enjoy following. I invite them to answer a few short questions and to share one of their yummy breakfast recipes. Jess is one of the most traveled people I have ever met and I love how the many different cultures and cuisines have influenced her cooking style! So read on, go ahead and meet Jess, and start drooling when you see her Orange Pecan Baked French Toast!
Good morning Jess!
What's the name of your blog?
The Wandering Fig
Can you tell us about your blog?
The Wandering Fig is a collection of my favorite recipes and travel stories from around the world. Of all the places I've eaten and traveled, I am most inspired by the simple, fresh flavors of the Mediterranean--olives, peppers, garlic, warm bread, red wine, pomegranates, lemons, and of course fresh figs!
What city do you live in?
This is always a difficult question, because we move around so much! At the moment, we're in Washington D.C., but last year we lived in Central Asia and this year we're moving back to the Balkans! Stay tuned for delicious recipes and travel photos from Croatia!
What are three food blogs that you love to read?
I never miss a post from David Lebovitz. Seriously, he's the best. Perfect combination of recipes and travel stories, and ice cream galore! I also love Will Cook For Friends, and gather & dine -- two sites with unbelievable photography and gorgeous recipes.
What Are Mornings On Your Worktop Like?
Do you eat breakfast every morning?
Yep, every morning.
Do you eat breakfast before or after you brush your teeth?
Ergh...after? Breakfast is pretty much the first thing on my mind.
How do you take your coffee?
With cream and sugar. (Or with hot water, a chai tea bag, a little milk, hold the coffee!)
Eggs: how do you like them prepared?
Overeasy and on top of an english muffin.
What is your favorite thing to eat for breakfast?
I usually eat oatmeal or cold cereal with a handful of berries or a banana, but on special occasions I'm all about the french toast! The best french toast I've ever had was at the Snow City Cafe in Anchorage, Alaska--it came stuffed with mandarin orange cream cheese, and was topped with toasted walnuts, and raspberry butter! Yum! (Their king crab eggs benedict is a close second...)
It’s so great to get to know you! Now, can you please share a recipe with us?
Absolutely. I usually make this Orange Pecan Baked French Toast around the holidays, or when I have to bring something to a breakfast/brunch potluck. Not only is it super yummy, but it's extremely convenient and travels really well! Also, if you ever have left overs (not likely if you're serving a crowd, but possible if you're home alone) the cooked french toast freezes beautifully. Just cut it into single servings, wrap each one with plastic wrap, and freeze inside a ziplock bag. To reheat, just microwave for about a minute and a half!
Sounds delicious! But quick question before we dive into the recipe. How do you pronounce "pecan"? Where do you fall on this map of different ways to say "pecan"?
Oh my gosh, I LOVE dialect maps! I am definitely in the red zone -- pee-KAHN. :)
The night before
In the morning
- ½ cup butter - melted
- 1 cup light brown sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 tablespoons maple syrup
- 1 cup chopped or whole pecans
The night before
- In a large bowl, whisk together eggs, milk, cinnamon, orange zest and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9X13 inch baking pan. Pour the remaining egg mixture over the bread and refrigerate overnight.
In the morning
- Preheat oven to 350°F / 175°C.
- In a small bowl, combine butter, light brown sugar, orange zest, orange juice, maple syrup and pecans. Spread mixture over bread.
- Bake in a preheated oven until golden, about 40-50 minutes. Let stand 5 minutes before serving.