Whisk eggs to blend in medium bowl. Whisk in milk, orange liqueur, vanilla extract and cinnamon. Arrange bread in single layer in shallow dish. Pour egg mixture over bread. Let stand until egg mixture is absorbed, turning occasionally, about 20 minutes. Melt 7 tablespoons butter in heavy large skillet over medium heat. Add apples and saute 5 minutes. Reduce heat to medium-low. Add pecans and saute 5 minutes. Add sugar and 1 cup hot water and cook until mixture thickens, stirring constantly, about 3 minutes. Remove from heat. Meanwhile, melt 1 tablespoon butter in another heavy large skillet over medium heat. Working in batches, add bread to skillet and cook until crisp and golden brown, adding more butter as needed, about 3 minutes per side. Transfer to plates and keep warm. Spoon apple mixture over French toast and serve. brunch 3