ORANGE PECAN TOAST

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Bread Breakfast

4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup orange liqueur
1/4 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 loaf French or Italian bread — cut 1/2″ thick
1/3 cup butter — melted
1/2 cup pecans — chopped
maple syrup, butter and cut up fruit for
serving.

Whisk together the eggs, orange juice, milk, liqueur, sugar, grated rind, vanilla and nutmeg. Place the bread in a single layer with bread fitting snugly together. Pour the milk mixture over the bread, cover and refrigerate overnight turning once.

The next morning, preheat the oven to 400°. Pour the melted butter onto a jelly roll pan, spreading it evenly. Arrange the soaked bread slices in a single layer on the pan and sprinkle then with the pecans. Bake the slices for 20 to 25 minutes or until golden. Remove the toasts from the pan to a plate and serve immediately with maple syrup, butter and fresh fruit.

Yield: 4 servings


Per Serving (excluding unknown items): 436 Calories; 30g Fat (66.4% calories from fat); 8g Protein; 26g Carbohydrate; 1g Dietary Fiber; 256mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

NOTES: McKay House in Jefferson, Texas from a Breakfast and brunch recipe book.
Similar to a recipe Mary Lou gave us. Her’s used chopped slivered almonds instead of pecans.

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