Instructions: The night before youd like to serve this dish, beat eggs in a medium-size bowl with a wire whisk. Mix in orange juice, Triple Sec, half and 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 bread, liquid will be absorbed. Cover and refrigerate overnight. Whip softened 1/2 pound of butter until light. Mix in orange marmalade and 3 tablespoons Mandarin oranges. Refrigerate.

In the morning, melt the 3 to 4 tablespoons 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.

Garnish with remaining Mandarin oranges and pecans and dust with powdered sugar. Serve with maple syrup.

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