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French Toast

Kat's Pecan French Toast

6 eggs
1/2 cup milk
1/4 tsp (generous) ground nutmeg
1 cup orange juice
1/3 cup granulated sugar
3/4 tsp Vanilla
1 - 16 inch loaf French bread (cut into 1-inch slices)
1/3 cup butter
1/2 cup chopped pecans

Beat eggs, milk, nutmeg, orange juice, sugar and vanilla with a wire whisk. Place bread slices in two 13 x 9-inch pans. Pour half of egg mixture in each over bread. Cover tightly. Refrigerate overnight. All the egg mixture will be absorbed.

Melt butter and divide between two jelly roll pans. Place soaked bread slices without sides touching on buttered pans. Sprinkle with pecans. Bake in preheated 400 degrees over 20-25 minutes or until golden brown. Serve with maple syrup.

Variation: chopped macadamia nuts and serve with cream of coconut

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