Pecan French Toast
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ⅔ | cup |
orange juice
|
|
| ⅓ | cup |
milk
|
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| ½ | Italian |
bread
cut in 1 inch thick slices |
*
|
| ⅓ | cup |
butter
melted, divided |
|
| 2 | tablespoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 158 | ml |
orange juice
|
|
| 79 | ml |
milk
|
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
vanilla extract
|
|
| 0.5 | Italian |
bread
cut in 1 inch thick slices |
*
|
| 79 | ml |
butter
melted, divided |
|
| 3E+1 | 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.
