Oven-Baked French Toast
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol. 2, 1997
| 8 (1/2" thick) | slices French bread, (about half of a 1-lb. loat) |
| 1/2 c. | raisins |
| 1/2 c. | chopped pecans |
| 2 c. | half and half |
| 6 | eggs |
| 1/2 c. | orange flavored liqueur |
| 1 tsp. | ground cinnamon |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground nutmeg |
| sifted powdered sugar | |
| Orange Syrup: | |
| 1 (12 oz.) bottle | pancake syrup |
| 1 tsp. | orange extract |
Arrange bread slices in a single layer with sides touching in a greased 10 1/2 x 15 1/2" jellyroll pan. Sprinkle raisins and pecans over bread. In a medium bowl, whisk half and half, eggs, liqueur, cinnamon, salt, and nutmeg. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees. Uncover, and bake French toast 30-35 minutes or until a toothpick inserted in center comes out clean and toast is lightly browned. To serve, dust with powdered sugar and pour warm Orange Syrup over slices of toast.
For Orange Syrup: In a small saucepan, heat syrup until hot. Remove from heat; stir in orange extract. Serve warm with Oven-Baked Toast. Yield; about 1 1/2 cups syrup.
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