Pecan French Toast
Description
Crunchy pecans either baked in or sprinkled on top, often paired with a buttery or maple glaze. Rich and nutty, perfect for fall breakfasts.
Ingredients
- 4 eggs
- 2/3 cup orange juice 1/3 cup milk
- 1/4 cup white sugar 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract 1/2 (1 pound) loaf italian bread, cut into 1 inch slices
- 1/3 cup butter, melted 1/2 cup chopped pecans
- 2 tablespoons grated orange zest
Directions
- In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
- When ready to cook, preheat oven to 350 degrees F (175 degrees C).
- Coat a jelly roll pan, or rimmed baking sheet, evenly with the melted butter. Arrange soaked bread slices in a single layer on pan.
- Sprinkle evenly with orange peel and pecans.
- Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.
