Oven-baked nutmeg praline french toast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Italian bread, cut about inch thick |
| 4 | Eggs | |
| 1 | cup | Milk or half-and-half |
| 2 | tablespoons | Granulated sugar |
| 2 | tablespoons | Orange-flavored liqueur or |
| Orange juice | ||
| ½ | teaspoon | EACH vanilla and nutmeg |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter |
| ½ | cup | Chopped pecans |
| ¼ | cup | Firmly packed light brown |
| Sugar | ||
| 1 | tablespoon | 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 ⅓ 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 Size: 2 slices Nutritional Information per serving Calories 310 Total Fat 17 g Total Carbohydrates 30 g Protein 7 g Vitamin A 10 %DV Calcium 65 mg