Post by chief_cook2 on Jul 26, 2005 8:38:21 GMT -6
Pecan French Toast
4 eggs
2/3 cup orange juice
1/3-cup milk
1/4 cup white sugar
1/4-teaspoon nutmeg
1/4-teaspoon vanilla extract
1/2 (1 pound) loaf Italian bread, cut into 1-inch slice
1/3-cup butter, melted
1/2 cup chopped pecans
2 tablespoons grated orange zest
In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and
vanilla extract. Place bread slices in a tightly spaced single layer in
the bottom of a flat dish or baking pan. Pour milk mixture over bread,
cover and refrigerate overnight, turning once. When ready to cook, preheat
oven to 350 degrees F. Coat a jelly roll pan, or rimmed baking sheet,
evenly with the melted butter. Arrange soaked bread slices in a single
layer on pan. Sprinkle evenly with orange peel and pecans. Bake in
preheated oven until golden, 20 to 25 mins. Check slices during last 10
mins of baking time to avoid burning. 4 servings
4 eggs
2/3 cup orange juice
1/3-cup milk
1/4 cup white sugar
1/4-teaspoon nutmeg
1/4-teaspoon vanilla extract
1/2 (1 pound) loaf Italian bread, cut into 1-inch slice
1/3-cup butter, melted
1/2 cup chopped pecans
2 tablespoons grated orange zest
In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and
vanilla extract. Place bread slices in a tightly spaced single layer in
the bottom of a flat dish or baking pan. Pour milk mixture over bread,
cover and refrigerate overnight, turning once. When ready to cook, preheat
oven to 350 degrees F. Coat a jelly roll pan, or rimmed baking sheet,
evenly with the melted butter. Arrange soaked bread slices in a single
layer on pan. Sprinkle evenly with orange peel and pecans. Bake in
preheated oven until golden, 20 to 25 mins. Check slices during last 10
mins of baking time to avoid burning. 4 servings