Oven French Toast Recipe
"I found this In American Profile magazine.
It was sent in by Martha Wolf of Brighton, MI. I changed it a little, I didn't have pecans so I skipped them. And I made the oven hotter the second time, let them cook a little longer to get more crisp to them, don't like soggy french toast.
Next time I think I'll try them on the stove top."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Toast
- 1⁄4 cup butter, melted
- 8 slices French bread or 8 slices Italian bread
- 4 eggs
- 2⁄3 cup orange juice
- 1⁄4 cup sugar
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
-
Syrup
- 1⁄4 cup butter
- 1⁄2 cup orange juice
- 1⁄4 cup sugar
directions
- To prepare toast, pour melted butter into a 13 x 9-inch glass baking pan. Tilt pan to coat the bottom evenly. Arrange bread slices in a single layer in the pan.
- Whisk eggs in a medium bowl until well beaten. Add orange juice, sugar, vanilla and nutmeg. Whisk until well blended. Pour over bread, cover with plastic wrap, and refrigerate 2 hours or overnight.
- Preheat oven to 375°F.
- Remove plastic wrap from pan and bake, uncovered, 30 minutes or until golden.
- To prepare syrup, melt butter in a small saucepan over medium heat. Add orange juice and sugar. Cook until thoroughly heated and the sugar has dissolved. Do not boil. Serve with French toast.
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