10 hrs 25 mins
Delicious baked french toast sprinkled with pecans and (optional) orange zest. It is a morning meal masterpiece. I got this recipe from a book called "A Taste of Tradition - A Collection of Recipes by Port Norris School Alumni and Friends". My boyfriend's grandmother graduated from Port Norrris in 1930 and contributed to the book although this recipe is not hers. It is from Betty Sockwell Dixon and it is wonderful! (As a side note, I usually use Italian bread that is leftover from dinner within the last few days. It can be a little crispy, because it is going to soak in liquid.) Also, I included refrigeration time in prep time.
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Units: US | Metric
- 1Beat together eggs, juice, milk, sugar nutmeg and vanilla.
- 2Place sliced bread in to large, flat dish so that the edges are touching (I use a 13x9 baking dish).
- 3Pour milk mixture over bread, making sure to coat as much of each piece as you can.
- 4Cover and refrigerate overnight, turning once.
- 5When ready to cook, preheat oven to 400 degrees.
- 6Pour melted butter onto a cookie sheet with edges and spread it evenly.
- 7Arrange the soaked bread in a single layer on the cookie sheet.
- 8Sprinkle with pecan pieces and orange peel, if using (I don't).
- 9Bake 20 to 25 minutes.
- 10Serve with fresh fruit, syrup, or powdered sugar.
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Nutritional Facts for Pecan French Toast
Serving Size: 1 (197 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 648.3
- Calories from Fat 387
- Total Fat 43.0 g
- Saturated Fat 17.2 g
- Cholesterol 339.9 mg
- Sodium 544.3 mg
- Total Carbohydrate 51.8 g
- Dietary Fiber 3.2 g
- Sugars 23.0 g
- Protein 15.9 g