Recipe by Denise in NH
I got this recipe in our local newspaper. It is adapted from "Cuisine from the Land of Kansas" published by the Kansas State Board of Agriculture. An excellent Easter morning breakfast treat. Prep time does not include soaking the bread overnight.
- 8 slices French bread, cut about 3/4 inch thick
- 6 eggs
- 1 cup half-and-half (or 1/2 cup milk and 1/2 cup whipping cream)
- 2 tablespoons granulated sugar
- 2 tablespoons Grand Marnier or 2 tablespoons orange juice
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1⁄3 cup butter, plus
- 1 tablespoon butter
- 1⁄2 cup chopped pecans
- 1⁄4 cup firmly packed brown sugar
Directions See How It's Made
- Place bread in a single layer in 13-by 9-by-2-inch ovenproof glass baking dish.
- Blend together eggs, half and half, sugar, Grand Marnier or orange juice, vanilla, nutmeg and salt.
- Pour over bread in baking dish, turning bread once to coat evenly.
- Refrigerate soaking bread, covered, several hours or over night.
- Place 1/3 cup butter in a 15-by-10-inch jellyroll pan or a 13-by-9-by-2-inch baking pan.
- Put pan in oven to melt butter.
- Remove from oven and tilt pan to distribute butter evenly.
- Remove soaking bread from the refrigerator and arrange bread in a single layer in butter coated pan.
- Bake uncovered at 400 F for about 25 minutes or until firm and golden brown.
- Meanwhile, melt remaining tablespoon butter and mix with pecans and brown sugar.
- Sprinkle sugared pecans over baked French toast.
- Return to oven and bake for additional 5 minutes or until sugar starts to bubble.