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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this In American Profile magazine. It was sent in by Martha Wolf of Brighton, MI. I changed it a little, I didn't have pecans so I skipped them. And I made the oven hotter the second time, let them cook a little longer to get more crisp to them, don't like soggy french toast. Next time I think I'll try them on the stove top. Ingredients:
1/4 cup butter, melted |
8 slices french bread or 8 slices italian bread |
4 eggs |
2/3 cup orange juice |
1/4 cup sugar |
1/4 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1/4 cup butter |
1/2 cup orange juice |
1/4 cup sugar |
Directions:
1. To prepare toast, pour melted butter into a 13 x 9-inch glass baking pan. Tilt pan to coat the bottom evenly. Arrange bread slices in a single layer in the pan.
2. Whisk eggs in a medium bowl until well beaten. Add orange juice, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread, cover with plastic wrap, and refrigerate 2 hours or overnight.
3. Preheat oven to 375°F.
4. Remove plastic wrap from pan and bake, uncovered, 30 minutes or until golden.
5. To prepare syrup, melt butter in a small saucepan over medium heat. Add orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil. Serve with French toast.
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