Tuesday, March 4, 2008

oven french toast

I finally tried the following recipe. I left the nuts out since Andrew doesn't like nuts. I thought it would be nice to have french toast without standing at the stove. Andrew liked them better than normal french toast; I should have turned them over half way through baking but they were fine.
Maybe I'll try the recipe again with homemade bread and fresh ground nutmeg some time next week although it dirtied more dishes than regular french toast; glad I have a dishwasher.
MACADAMIA NUT FRENCH TOAST
COUNTRY LIVING MAGAZINE
4 large eggs, lightly beaten
¼ cup sugar
¼ teaspoon ground nutmeg
2/3 cup orange juice
1/3 cup milk
½ teaspoon vanilla extract
1(16-ounce) loaf Italian bread, cut into 1 -inch slices
2/3 cup butter or margarine, melted
½ cup macadamia nuts, chopped
Garnishes: powdered sugar, ground nutmeg
Combine eggs and next 5 ingredients, stirring well.
Fit bread slices in a single layer into a lightly greased 13- x 9- x 2- inch baking.dish. Pour egg mixture over bread slices; cover and refrigerate 8 hours or overnight, turning bread once.
Pour butter in a 15- x 10- x 1-inch jellyroll pan; place bread slices in a single layer in pan.
Bake at 400' for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup. Yield: 6 servings.
Michelle Ettenger Alpharetta, Georgia

3 comments:

Annie said...

This sounds absolutely delicious! I may just have to try it sometime. I love any kind of French toast. Thanks for sharing.

Christine said...

Thanks for dropping by. Glad you like the Easter eggs.

Ms. Porter said...

Sounds really good. I have a great overnight french toast recipe that I should send you...so yummy and easy...but lots of butter so not the healthiest choice! I haven't forgotten the pics...been busy with the bday parties here.