To make the orange butter, in a small bowl or a food processor, combine the butter, orange zest and liqueur and beat or process until smooth. Transfer to individual crocks and refrigerate until ready to serve. To make the French toast, in a small...
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To make the orange butter, in a small bowl or a food processor, combine the butter, orange zest and liqueur and beat or process until smooth. Transfer to individual crocks and refrigerate until ready to serve. To make the French toast, in a small nonreactive saucepan over medium heat, combine the cherries, apricots, orange zest, orange juice and the 2 Tbs. liqueur. Bring to a simmer, then remove from the heat. Stir in the cinnamon, cover and let stand for 10 minutes. Stir in the banana slices. Using a small, sharp knife, cut a narrow horizontal slit in the center of one side of each bread slice, keeping three sides intact. Spoon about 1 1/2 Tbs. of the fruit filling into the pocket, then press the top with the palm of your hand to seal. In a shallow bowl, whisk the eggs until frothy. Whisk in the milk, the 1/4 cup liqueur, brown sugar and salt. Dip the filled bread slices into the egg mixture and let soak, turning once, for about 2 minutes per side. Heat a griddle or a large, heavy fry... See less 
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