1/2 pound butter
1/3 cup orange marmalade

The night before:

Beat eggs in a medium-size bowl with a wire whisk. Mix in orange juice, triple sec, half & half, sugar, vanilla, salt, and grated orange peel. Dip bread into egg mixture and coat well. Layer dipped bread in a glass dish. Pour remaining batter over the bread (liquid will be absorbed). Cover and refrigerate overnight.

Soften 1/2 pound butter, whip until light. Mix in 1/3 cup of orange marmalade and 3 tablespoons mandarin oranges. (Keeps well in refrigerator.)

In the morning:

Melt the butter in a large skillet (or griddle) over medium heat. Add the bread slices and cook until lightly browned on bottom. Flip bread and spread orange butter over the first cooked side. When second side is lightly browned transfer toast to a serving platter. To garnish top with mandarin oranges and pecans and dust lightly with powdered sugar. Serve with maple syrup.

Serves 3-4