Oven-Baked Nutmeg Praline French Toast
Ingredients
8 slices italian bread, cut about 3/4-inch thick
4 lg eggs
1 c milk or half-and-half
2 tbs granulated sugar
2 tbs orange liqueur or orange juice
1/2 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
1/3 c butter
1/2 c chopped pecans
1/4 c light brown sugar, firmly packed
1 tbs butter, melted
Directions
Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk together
eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over bread,
turning once to coat evenly. Refrigerate, covered, several hours or
overnight. Preheat oven to 400 degrees F. Place 1/3 cup butter in 15 x
10-inch jelly roll pan; place in oven to melt butter. Remove from oven;
tilt pan to coat evenly with butter. Arrange bread in single layer in
prepared pan. Bake, uncovered, about 25 minutes or until firm and golden
brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon butter in
small bowl. Sprinkle over baked french toast. Broil, about 5 inches from
heat, watching carefully, about 1 minute or until topping begins to bubble.
Variation: Omit praline topping (made with pecans, brown sugar and the 1
tablespoon melted butter). Bake french toast as directed, but carefully turn
bread halfway through baking time. Do not broil. NOTE: Other toppings
include softened cream cheese combined with maple syrup, sweetened whipped
cream or butter with fruit preserves. Yield: 8 slices Serving: 2 slices
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