Thursday, November 13, 2008

Baked Orange Toast

4 large Eggs
2/3 cup Orange Juice
1/3 cup Milk or Half & Half
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon ground Nutmeg
8 1/2-inch-thick slices Italian or French Bread
(I use 4 1" slices and bake until puffed.)
1/4 cup Butter or margarine
1/2 cup chopped Pecans (optional)
Orange Syrup:
1/2 cup Butter or Margarine
1/2 cup Sugar
1/3 cup frozen Orange Juice concentrate

Beat eggs, juice, milk, sugar, vanilla and nutmeg until combined. In a 13X9X2-inch pan, place bread slices in a single layer. Pour egg mixture over and refrigerate 2 to 24 hours.

Place butter in a 15x10x1-inch pan. Place in a preheated 350 degree oven, tilt pan to spread butter over bottom. Place bread slices in a single layer on top of melted butter. Bake in a 350 degree oven for 20 minutes. Sprinkle pecans evenly on top of the bread slices. Bake 10 minutes more or until nuts are lightly toasted and toast is golden. (You can tell it's done when the toasts puff up.) Serve with Orange Syrup.

Orange Syrup: While the toast is baking, combine the 1/2 cup butter, 1/2 cup sugar and 1/3 cup of orange juice concentrate. Cook and stir over low heat until butter is melted and all is combined. Remove from heat. Whisk until slightly thickened. Serve warm. Makes 3/4 cup.

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