Weekend Heaven! Island French Toast

Restaurant-Quality French Toast without a lot of time or fuss.  This French Toast sits in the refrigerator overnight and is ready to pop in the oven when you wake up the next morning.  Most of you know I’m not a big morning person, so when I can find a delicious breakfast recipe where the preparation doesn’t need me to get up at the crack of dawn. . . . . well, it’s a winner!  It’s elegant enough to serve at a brunch and easy enough to have anytime!   I’ve also used this recipe with that yummy but often wasted bread that some restaurants slip into our take-out orders (okay, don’t you love take-out some nights?)  I always slice the bread and let it dry out a bit so it can soak up the egg mixture a little easier.  I know you will love this French Toast!

4 eggs

2/3 cup orange juice

1/3 cup milk

1/4 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon vanilla extract

1/2 loaf Italian bread, cut into 8 1-inch slices

1/3 cup butter, melted

2 tablespoons orange peel

1/2 cup pecan pieces

Confectioners’ sugar

Warm maple syrup

Beat eggs, orange juice, milk, sugar, nutmeg and vanilla together.  Put bread with edges touching in a single layer in a 13 x 9 inch baking dish.  Pour milk mixture over bread; cover and refrigerate overnight, turning once.

The next morning:  Preheat oven to 400 degrees.  Pour melted butter on a jelly roll pan and spread evenly.  Sprinkle orange peel and pecans on butter.  Place bread on top and bake for 20-25 minutes.  Serve with confectioners’ sugar and warm syrup.

Four servings.