Lunch: Pecan French Toast

Recipe by Wanda Galloway An easy breakfast to serve when you have overnight guests! Serve with syrup, butter and fresh fruit.

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

Instructions

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.

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