Maple syrup, for serving – See my note below about ‘doctoring’ up your maple syrup.
Mix eggs, orange juice, milk sugar, nutmeg, vanilla and Triple Sec in a medium bowl. Dip each bread slice in the egg mixture, coating each side and place in a single layer on an ungreased rimmed baking sheet (or the like). Pour any remaining egg mixture over the French toast in the pan.
Cover and refrigerate overnight.
Preheat oven to 375. Melt butter in small saucepan.
Spray a baking sheet with nonstick cooking spray (or use Silpat – see my Cookie post about Silpat). Arrange soaked bread slices in a single layer on the baking sheet. Brush melted butter over bread slices. Sprinkle with orange zest. Top with pecan pieces. Bake for ~ 30 minutes or until golden brown and crusty on top. I turn the baking sheets about 1/2 way through baking because the back of my oven is hotter than the front.
Serve with warm orange maple, butter syrup. **Use the saucepan you used to melt the butter to heat up syrup. Squeeze in the juice from the ends of the fresh oranges.
Is great accompanied by a nice salty meat such as Polish Sausage or Ham and an ‘orange bowl’ of fruit – keep scrolling for how to do that.