Recipe by PanNan
This is a wonderful treat with easy advance preparation. An elegant breakfast to serve over- night guests. Prep time includes 2 hours chill time. This is a Texas recipe - oranges from the valley, not to mention all the Texas pecan trees. Southwestern U.S.
Top Review by Rottmom
I made this for my visiting parents for a nice brunch. I used two types of bread, one a whole-grain white and the other a pre-sliced French sandwich bread. I preferred the French bread as it browned more and crisped up a bit more than the white bread. The orange syrup was divine. Don't expect a thick syrup, though, it is pretty thin in consistency but the flavor is great. I will make this again using all French bread and will add a bit more nutmeg to give it a boost. Thanks for a very nice recipe!
- 4 eggs
- 2⁄3 cup orange juice
- 1⁄3 cup milk
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon ground nutmeg
- 8 slices bread, 1/2 inch thick
- 1⁄4 cup butter
- 1⁄2 cup chopped pecans
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 1 cup orange juice
Directions See How It's Made
- Toast: Beat together eggs, juice, milk, sugar, vanilla and nutmeg.
- Arrange bread in a single layer, top with egg mixture.
- Refrigerate 2 hours.
- Melt butter in 10 X 15 X 2 pan, and arrange bread on top.
- Bake at 350 for 20 minutes.
- Sprinkle with pecans, and bake 10 minutes more.
- Orange syrup: Combine syrup ingredients and cook over low heat.
- Do not boil.
- Cool for 10 minutes, and serve warm over hot toast.