2/3 c orange juice
1/3 c milk
1/4 c sugar
1/4 t nutmeg
1/4 t vanilla
1/4 c Triple Sec (orange liquer)
12 (1") slices French bread
1/3 c butter, melted
2 T grated orange zest
1/2 c pecan pieces
Mix eggs, orange juice, milk, sugar, nutmeg, vanilla and Triple Sec in a medium bowl. Dip egg piece of bread into the mixture, coating each side (don't soak). Place coated bread on a rimmed baking sheet. If there is egg mixture left, evening place on top of bread slices. Cover and refrigerate overnight.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray and arrange bread slices in a single layer on the baking sheet. Drizzle bread slices with melted butter. Sprinkle with orange zest and top with pecan pieces. Bake for 30 to 40 minutes or till golden brown. Serve with maple syrup.
Time: 1 hour plus overnight Serves: 4-6
This recipe came from the Texas Bed and Breakfast Cookbook by Carol and Erin Faino.