About this recipe:A simple French toast recipe, with remarkable results. The trick is to soak the bread in the egg mixture overnight. Before baking, the slices of egg-soaked bread are scattered with orange zest and pecans.
150ml orange juice
4 tablespoons caster sugar
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
225g Italian bread, such as ciabatta, cut into 2.5cm slices
75g unsalted butter, melted
55g pecans, chopped
2 tablespoons grated orange zest
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In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking tin. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
When ready to cook, preheat oven to 180 C / Gas 4.
Coat a swiss roll tin or rimmed baking tray evenly with the melted butter. Arrange soaked bread slices in a single layer on tin. Sprinkle evenly with orange peel and pecans.
Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.