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

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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.