| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breakfast/, Brunch, Dishes |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; (or egg beaters) |
| 2/3 |
c |
Orange juice |
| 1/3 |
c |
Milk |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Loaf french bread |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Pecan halves (or any type nut); chopped |
INSTRUCTIONS
Beat eggs with a wire whisk. Beat in orange juice, milk, sugar, vanilla and
nutmeg. Cut french bread diagonally into 1 inch slices. Place slices into a
9x13 dish (there is often enough bread and batter left to use an additional
small dish). Pour 1/2 the egg mixture over the bread. Turn the bread and
coat with the remaining egg mixture. Cover the dish with plastic wrap and
refrigerate overnight.
When ready to serve, preheat oven to 375. Pour melted butter into a
jellyroll pan. Arrange bread in a single layer. Top with nuts. Bake for 20
to 25 minutes or until french toast is brown and puffy. Serves about 6.
Recipe by: Unknown
Posted to TNT Recipes Digest, Vol 01, Nr 920 by CZYV41F@prodigy.com (
DEBORAH LEE) on 8 Ja, n 1998
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