 |
Prep Time: 600 Minutes Cook Time: 25 Minutes |
Ready In: 625 Minutes Servings: 2 |
|
Delicious baked french toast sprinkled with pecans and (optional) orange zest. It is a morning meal masterpiece. I got this recipe from a book called A Taste of Tradition - A Collection of Recipes by Port Norris School Alumni and Friends . My boyfriend's grandmother graduated from Port Norrris in 1930 and contributed to the book although this recipe is not hers. It is from Betty Sockwell Dixon and it is wonderful! (As a side note, I usually use Italian bread that is leftover from dinner within the last few days. It can be a little crispy, because it is going to soak in liquid.) Also, I included refrigeration time in prep time. Ingredients:
4 eggs |
2/3 cup orange juice |
1/3 cup milk |
1/4 cup sugar |
1/2 cup chopped pecans |
1/4 teaspoon ground nutmeg |
1/4 teaspoon vanilla |
1/2 loaf italian bread, cut into 1 in. slices |
1/3 cup melted butter or 1/3 cup margarine |
2 tablespoons grated orange peel (optional) |
Directions:
1. Beat together eggs, juice, milk, sugar nutmeg and vanilla.
2. Place sliced bread in to large, flat dish so that the edges are touching (I use a 13x9 baking dish).
3. Pour milk mixture over bread, making sure to coat as much of each piece as you can.
4. Cover and refrigerate overnight, turning once.
5. When ready to cook, preheat oven to 400 degrees.
6. Pour melted butter onto a cookie sheet with edges and spread it evenly.
7. Arrange the soaked bread in a single layer on the cookie sheet.
8. Sprinkle with pecan pieces and orange peel, if using (I don't).
9. Bake 20 to 25 minutes.
10. Serve with fresh fruit, syrup, or powdered sugar.
|
|