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Pecan French Toast

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Submitted by toby

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
LARGE LARGE EGGS
158
CUP ML ORANGE JUICE
79
CUP ML MILK
¼ 59
CUP ML SUGAR
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML VANILLA EXTRACT
½ 0.5
ITALIAN ITALIAN BREAD
cut in 1 inch thick slices *
79
CUP ML BUTTER
melted, divided
2 3E+1
TABLESPOONS ML ORANGE ZEST
grated

Directions

Using a whisk, beat eggs, orange juice, milk, sugar, nutmeg and vanilla.

Place bread with edges touching, in a layer, in a large baking dish .

Pour milk mixture over bread, cover and refrigerate overnight.

Turn once.

Preheat oven to 400℉ (200℃).

Pour melted butter on a jelly roll pan, or large cookie sheet with sides.

Arrange soaked slices in a single layer on pan.

Sprinkle with orange peel and pecans.

Bake 20 minutes.

Check slices during last 10 minutes.

Recipe can easily be doubled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 287 65% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 188mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 15g
Vitamin A 16% Vitamin C 30%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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