Oven French Toast “I like to serve this on Christmas morning since I can make it ahead of time. I usually invite some neighbors so we can relax a bit before we start opening gifts and getting ready for our holiday dinner.” From Martha Wolf, Brighton, Michigan
Serves 4 to 8
1⁄4 cup (1⁄2 stick) butter, melted
8 thick slices French or Italian bread
2⁄3 cup orange juice
1⁄4 cup sugar
1⁄2 teaspoon vanilla extract
1⁄4 teaspoon ground nutmeg
1⁄2 cup chopped pecans
1⁄2 cup (1 stick) butter
1 cup orange juice
1⁄2 cup sugar
1. To prepare the toast, pour the melted butter into a 13 × 9- inch glass baking pan. Tilt the pan to coat the bottom
evenly. Arrange the bread slices in a single layer in the pan.
2. Whisk the eggs in a medium bowl until well beaten. Add the orange juice, sugar, vanilla, and nutmeg. Whisk until
well blended. Pour the egg mixture evenly over the bread, cover with plastic wrap, and refrigerate for 2 hours or overnight.
3. Preheat the oven to 350°F.
4. Remove the plastic wrap from the pan and bake, uncovered, for 20 minutes. Sprinkle the pecans over the top and bake for 10 minutes longer.
5. To prepare the syrup, melt the butter in a small saucepan over medium heat. Add the orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil.
6. Serve with the French toast.
TIPS FROM OUR TEST KITCHEN
For additional orange fl avor, add 1⁄4 teaspoon grated orange zest to the syrup.
|Oven French Toast|